Pork tenderloin with apple and onion cider reduction
Submitted by Lana Chevrier and Kristin Delaquis as part of the Canadore College Cooking Challenge.
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.
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
Number of Portions: 10 Serving Size:
Cooking Temperature: Cooking Time: 5 hrs min
Steam Whistle Pilsner
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