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Pork tenderloin with apple and onion cider reduction

Submitted by Lana Chevrier and Kristin Delaquis as part of the Canadore College Cooking Challenge. 

Beer Brine

Rinse pork chops and set aside.
In a 2-quart pan over medium heat, stir beer, cider, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.

Pork Tenderloin

In a large skillet heat oil on high heat and in batches sear chops on each side, hold on sheet pan to be finished in the oven to med well done

Turn heat down in pan and melt butter, add onions and slowly cook until they are caramelized

Add reserved brine and extra beer and simmer until its reduced to almost a syrup

Add apple and let them soften

Serve with finished chops and polenta

 

 

Ingredients

Beer Brine

Number of Portions: 10 Serving Size:
Cooking Temperature: Cooking Time: 5 hrs min

Steam Whistle Pilsner

Kosher salt

Brown sugar

Black peppercorns

Mustard seed

Cloves garlic

Apple cider


Pork Tenderloin

2 kilo Pork tenderloin

36 ml Olive oil

70 g Butter

3 White onions, sliced

8 Apples, cored, quartered?

800 ml Beer brine reserved

2 g each Salt and pepper

2 ml Steam Whistle Pilsner