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This pork tenderloin was a surprise double feature. When I went to the store I looked through the pork tenderloin looking for something a little more narrow rather than a giant slab. So I grab this pack take it home brine it ,take It out the next day and it’s actually two perfectly narrow pork tenderloins. I couldn’t have been happier! Although both brined, because I didn’t realize it was two till it separated the next day I figured I could do two different things with both.
1 or two pork tenderloin
1c Red wine
4Tb brown sugar
2Tb cracked black pepper
2Tb garlic powder
2Tb herbs de provence
½ c vegetable stock
2Tb Pork drippings
Brine: In a saucepan bring water, salt, sage, garlic, sugar and pepper to boil stir till salt and sugar dissolve
let cool, add in red wine. put in Ziploc with pork and let sit overnight.
Pork: Remove pork from plastic bag and pat dry
Coat with dry rub
roast at 400 for 40 minutes
let rest for ten minutes thinly slice and top with cranberry sauce
Take pan drippings add in garlic and cranberries
add in whiskey and vegetable stock
season with salt and pepper