Cider Brined Pork Tenderloin

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

PREPARATION:

• 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.

INGREDIENTS

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).

ALLERGENS

milk