Cider Brined Pork Tenderloin

Our chefs brine this pork in cider for days to give you an incredibly flavorful and juicy pan seared tenderloin. Layer the medallions and roasted relish on a bed of creamy parmesan polenta with sweet and spicy glazed brussels sprouts for a colorful taste of fall.

Type: Dinner
Servings: 2 servings
Kitchen Time: 45 minutes




Shopping List: 

  • K&M Cider Brined Pork Tenderloin
  • Apples
  • Onions
  • K&M Brussel Sprouts with Honey Harissa Glaze
  • K&M Housemade Polenta
  • K&M Shaved Parmesan

Pantry Items:

  • Olive Oil
  • Salt


  • Preheat your oven to 425°F. Pat tenderloin dry with paper towels.
  • Toss brussel sprouts with 2-3 Tbsp oil and season with salt. Spread onto a sheet pan and roast in the oven for 15-20 minutes until tender. Toss with the honey harissa glaze when they’re hot out of the oven!
  • Slice apples and onion into wedges.
  • Heat 1 Tbsp oil in a large, oven-proof skillet over medium-high heat. Place pork in the skillet to sear, about 5 minutes each side. When nicely browned, transfer to a plate.
  • Add a touch more oil to the skillet and sauté apples and onions with a pinch of salt, stirring occasionally until browned. Pour cider into skillet to deglaze, scraping up the brown bits.
  • Nestle the pork back into the pan with the apples and onions to roast uncovered in the oven for about 15-20 minutes, until the temperature comes to 145°F.


  • Warm polenta in the microwave with the lid slightly askew to allow steam to escape, then mix in desired amount of shaved parmesan.
  • To serve, slice pork into medallions and serve over warm polenta garnished with apple & onion mixture alongside roasted brussels sprouts.





K&M Cider Brined Pork Tenderloin (apple cider, cinnamon, peppercorn, coriander seed, red pepper flake, garlic, kosher salt), K&M Brussels Sprouts with Honey Harissa Glaze (brussels sprouts, k+m honey harissa glaze [honey, fresh chili paste, water, garlic, cumin, coriander, cinnamon, sea salt, star anise]), K&M Housemade Polenta (cornmeal, butter, sea salt).



Written by Kitchen & Market