Pork tenderloin recipe from Frisco Style Magazine

Prep Time: 3 hours

Cook Time: 1 hour

Servings: 8 people

INGREDIENTS

• 2 whole pork tenderloins silver skin removed
• 1 cup(s) salt
• 1 gallon(s) water
• 1 orange wedged
• 1/2 cup(s) brown sugar
• 1 tablespoon(s) canola oil
• salt and pepper to taste

For the Melted Onions with Balsamic Glaze

• 1 large yellow onion sliced
• 5 tablespoon(s) butter
• 1/4 cup(s) balsamic vinegar
• 1 pint(s) beef stock
• 1 pint(s) chicken stock
• 1 tablespoon(s) dijon mustard
• 2 tablespoon(s) maple syrup or honey

INSTRUCTIONS

1. Bring water, salt, sugar and orange to a boil until all salt and sugar is dissolved. Cool to room temperature.
2. Place Pork in solution, cover and refrigerate for 2-3 hours. After it has rested in the brine for at least 2 hours, remove from the brine, and rinse thoroughly.
3. Season with salt and pepper.
4. Preheat oven to 350. In a heavy sauté pan over medium high heat add the Canola Oil and sear all sides of the tenderloin until browned.
5. Place pan in the oven until an internal temperature of 155 degrees is reached.
6. Remove from oven and allow to rest for fifteen minutes before slicing.
7. In a saucepan over high heat, bring beef and chicken stock to a boil. Simmer until reduced to a syrup consistency.
8. In a Sauté pan over low heat melt 1 tbsp. butter and add the onion. Stir frequently until the onions are very soft and golden brown.
9. Add balsamic, syrup, stock reduction and mustard. Stir frequently until a syrup consistency.
10. Turn off the heat and whisk in the remaining butter one tablespoon at a time. Season with salt and pepper.
11. Arrange pork slices on a platter, over cheddar grits or mashed potatoes.
12. Spoon the onions and glaze over the pork and serve.