Cider-Brined Pork Loin with Roasted Apples

Ingredients

2 to 2.5 lbs. Indiana Kitchen pork tenderloin

2 cups apple cider

2 cloves garlic, crushed

1 stick cinnamon

2 tsp. black peppercorns

2 tsp. coriander seed

1 tsp. crushed red pepper

3 tbsp. coarse kosher salt

4 cups ice

2 tbsp. canola oil

2 large apples peeled, cored and diced into 1/2-inch pieces

1 lb. carrots cut crosswise, 1/4-inch thick

2 tbsp. orange juice

1.5 tbsp. olive oil

Instructions

1. To make the apple cider brine, combine the apple cider, cinnamon stick, garlic, coriander, peppercorns, red pepper and salt in a large pot and bring to a boil. Once the brine reaches boil, remove from heat, add ice, and let cool.

2. Once the brine cools, add to a large bowl with pork tenderloin. Cover and let soak overnight in the refrigerator.

3. When ready to cook, preheat oven to 450 degrees F. Drain the pork tenderloin, discard the brine, pat dry the tenderloins, season with salt and cut tenderloins in half so they'll fit in a large skillet or frying pan.

4. In a large skillet or frying pan on medium-high heat, add 1 tbsp. of canola oil. When oil is hot, add half of tenderloin, browning on all sides, about 10 minutes. Remove, set aside and repeat with other half of tenderloin, adding more oil if necessary.

5. Transfer tenderloin to rimmed baking sheet and cook in upper third of oven for about 12 minutes or until thermometer gives an internal temperature of 140 degrees F.

6. To make the roasted apples, combine apple pieces with carrots on a large rimmed baking sheet. Toss with orange juice and olive oil. Then place in lower third of oven for about 25 minutes, or until beginning to brown in spots.