Keyword: apple, Brine, brown sugar, carrots, mustard, sweet potato, Whiskey
Ingredients
1pork tenderloin(3-5 lbs)
Brine
½cupbrown sugarpacked
½cupkosher salt
6bay leaves
1 ½tbspcoriander seeds
1tspblack pepper corns
½tspfresh ground black pepper
½cupapple whiskey (optional) could substitute cider or apple juice
2-3cupswater
Veggies
5-6 carrotscut lengthwise
4-5sweet potatoesquartered
2tbspolive oil
1tspkosher salt
½tspground black pepper
¼cupbrown sugar
Roast
2tbspcoarse dijon mustard(can use regular mustard if you don't have dijon)
½cupbrown sugar
Instructions
Brine
Combine all of the brine ingredients and stir to dissolve the sugar and salt.
place Pork tenderloin in a large zip-top bag and fill with the brine mixture.
Let the roast sit in the fridge to brine for 6-8 hours.
Roasting
Remove the pork from the brine and let sit at room temperature for 30 minutes to an hour.
Preheat oven to 375°. Pat the roast dry with paper towel.
slice the carrots and sweet potatoes, toss with olive oil, salt and pepper.
Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes.
Generously brush the entire surface of the pork with dijon mustard. Press ½ cup of brown sugar into the mustard, all over the roast.
Bake at 375° for 30 minutes. After the first 30 minutes sprinkle the veggies with ¼ cup of brown sugar.
Return the roast to the oven and continue cooking for another 30 - 40 minutes until the internal temperature reads 145°.
remove the roast to platter, cover with foil and allow to rest for 10 minutes. While the roast is resting turn the oven up to 425 and continue to roast the vegetables to get a little extra color.
Slice the roast and serve with carrots and sweet potatoes.
Notes
You can adjust the brine to infuse whatever flavors you want. For this version we used a little apple whiskey, coriander, etc, but it really can be customized to fit your desired flavor profile.