Roast Pork Tenderloin in Spiced Beet Brine, with Red Creamer Potatoes, Braised Cabbage, Pickled Apples, Baby Mustard Greens, and Spiced Wine Reduction

Roast Pork Tenderloin in Spiced Beet Brine, with Red Creamer Potatoes, Braised Cabbage, Pickled Apples, Baby Mustard Greens, and Spiced Wine Reduction

Serves 4
Meal type Entrée
By author Kara and Marni Powers

Ingredients

Spiced Wine Reduction

  • 1 quart full-bodied red wine (Malbec, Zinfandel, or Cabernet Sauvignon)
  • 1/8 tablespoon salt
  • ½ cup sugar
  • 1 teaspoon peppercorns (bruised)
  • 1 cinnamon stick
  • 2 cloves
  • 1 vanilla bean
  • 1 teaspoon orange zest
  • 1 quart full-bodied red wine (Malbec, Zinfandel, or Cabernet Sauvignon)
  • 1/8 tablespoon salt
  • ½ cup sugar
  • 1 teaspoon peppercorns (bruised)
  • 1 cinnamon stick
  • 2 cloves
  • 1 vanilla bean
  • 1 teaspoon orange zest

Braised Cabbage

  • 1 head red cabbage (cored, cut into quarters, thinly sliced)
  • 2oz unsalted butter
  • 2 Large Spanish onion (halved, thinly sliced)
  • 1 teaspoon garlic (minced)
  • 1 tablespoon ground mustard seed
  • 1 tablespoon ground juniper berry
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • fresh ground pepper
  • 1 head red cabbage (cored, cut into quarters, thinly sliced)
  • 2oz unsalted butter
  • 2 Large Spanish onion (halved, thinly sliced)
  • 1 teaspoon garlic (minced)
  • 1 tablespoon ground mustard seed
  • 1 tablespoon ground juniper berry
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • fresh ground pepper

Pickled Apples

  • 1 cup water
  • 1 cup cider vinegar
  • ½ cup maple syrup
  • 1 bay leaf
  • 6 peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 2 allspice berries
  • 2 anise pods
  • 1/2 teaspoon kosher salt
  • 2 Large red apples
  • 1 cup water
  • 1 cup cider vinegar
  • ½ cup maple syrup
  • 1 bay leaf
  • 6 peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 2 allspice berries
  • 2 anise pods
  • 1/2 teaspoon kosher salt
  • 2 Large red apples

Spiced Beet Brine

  • 3 Large beets (washed, peeled, and juiced (approx. 2 cups juice)
  • 2 cups water
  • ½ cup kosher salt
  • ½brown sugar
  • 1 tablespoon black pepper corns
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 3 whole cloves
  • 3 allspice berries
  • 3 star anise pods
  • 3 sprigs fresh thyme (1 reserved for roasting)
  • 1 teaspoon mustard seed
  • 1 bay leaf (each)
  • 3 garlic cloves
  • 2 pork tenderloins (trimmed of silver skin, and halved. Yielding four 7-8 oz. portions)
  • 2 tablespoons unsalted butter
  • baby red mustard greens
  • 3 Large beets (washed, peeled, and juiced (approx. 2 cups juice)
  • 2 cups water
  • ½ cup kosher salt
  • ½brown sugar
  • 1 tablespoon black pepper corns
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 3 whole cloves
  • 3 allspice berries
  • 3 star anise pods
  • 3 sprigs fresh thyme (1 reserved for roasting)
  • 1 teaspoon mustard seed
  • 1 bay leaf (each)
  • 3 garlic cloves
  • 2 pork tenderloins (trimmed of silver skin, and halved. Yielding four 7-8 oz. portions)
  • 2 tablespoons unsalted butter
  • baby red mustard greens

Roasted Potatoes

  • 1lb baby red creamer potatoes (washed and halved)
  • 3 cloves garlic (chopped)
  • 3 sprigs rosemary (stripped and bruised)
  • 1 tablespoon olive oil
  • Kosher salt
  • fresh cracked pepper
  • 1lb baby red creamer potatoes (washed and halved)
  • 3 cloves garlic (chopped)
  • 3 sprigs rosemary (stripped and bruised)
  • 1 tablespoon olive oil
  • Kosher salt
  • fresh cracked pepper

Directions

Spiced Beet Brine
Juice the beets in a juicer (If you do not have a juicer you can dice, and puree them with 2 cups of water). Next, bring 2 cups of water to a boil and add salt, sugar, peppercorns, cinnamon, cardamom, clove, anise, thyme, mustard, garlic, and bay leaf. Remove from heat and let steep until cooled to room temperature. Add the beet juice and transfer to a non-reactive container. Place the pork in the brine and let chill at least for 24 hours in the refrigerator.
Pickled Apples
Combine the water, vinegar, maple syrup, pickling spices and kosher salt in a small saucepan. Bring to a boil then reduce heat to low, and cover and simmer for 8-10 minutes. While mixture cools, wash and cut apples into eighths. Pour the brine into a bowl with the apple slices, cover and place in the refrigerator for at least 24 hours.
Spiced Wine Reduction
In a small heavy bottomed saucepan, combine all ingredients and heat over medium high. Cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Immediately place the reduction into another container to cool down. Use the syrup at room temperature.
Braised Cabbage
Heat a large heavy bottomed pot over medium heat. Add butter, and let brown. Add garlic, onions, juniper, and mustard seed, season with salt and pepper and cook until the onions become translucent. Deglaze the pan with the cider vinegar, and the add cabbage and sugar. Turn heat to low, and stir the mixture occasionally until the cabbage mixture is dry and translucent, about 20-25 minutes. Cover and keep warm until plating.
Roasted Potatoes
Place a cast-iron skillet on the oven's middle rack and preheat the oven to 450F. Place potatoes in a large pot of water, and add 2 Tbls kosher salt. Bring water to a boil, and reduce to a simmer to blanch potatoes until tender, about 8-10 minutes. Drain the potatoes in a colander and let them cool slightly. Add the potatoes to the preheated skillet, and drizzle with a Tbsp of olive oil. Add the garlic and rosemary to the potatoes with a generous sprinkling of salt and pepper, and toss. Roast for 20 minutes or until golden brown.
Roasting and plating the pork
Preheat oven to 400F. Season the pork with fresh cracked pepper (no need for salt because of the brining). Heat the oil in a large ovenproof sauté pan over medium-high heat until the oil is simmering hot. Place pork in pan and sear on all sides. Add the butter, and thyme. Place pan in oven and roast until an instant read thermometer reads 120F in the center (or thickest) part of the loin after about 10 minutes. Remove pork from the oven and baste with the browned butter and thyme. Place on a cutting board and allow to rest at least 10 minutes. Place cabbage on the plate. Divide roast potatoes and pickled apples evenly among each plate. Slice each piece of pork into 4-5 even pieces and arrange atop the cabbage and potatoes. Drizzle the spiced wine reduction over the top of the pork and garnish with baby red mustard greens
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