Directions

1. In a large bowl, mix the apple cider with 2 cups of water, the sugar and the salt. Toast the bay leaves, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork tenderloin, cover and place in the refrigerator to brine overnight of for up to 48 hours.

2. To pan roast the tenderloin, preheat oven to 375°. Remove tenderloin from brine and pat dry with a paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well-seared on one side, approximately 4 minutes, then turn the tenderloin over, and place pan in the oven to finish, approximately 6-8 minutes (the internal temperature of pork, measured at the center of the chop, should be 140-145° for medium rare). Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.

3. Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard.

4. Serve the pork tenderloin drizzled generously with the mustard sauce. Enjoy!