Pecan Crusted Pork Tenderloin:
2 each Pork Tenderloins
¾ cup sugar
2/3 cup Kosher salt
1 gallon ice water
20 ea. Juniper berries, crushed
20 ea. Allspice berries, crushed
1 teaspoon Black peppercorns
1 ea. Celery Stalk
1 ea. Carrot
¼ Onion, sliced
3 ea. Sprigs of Parsley/Thyme
3 ea. Bay leaves
1. Clean silver skin from the tenderloins.
2. Dissolve the salt and sugar in water. Combine remaining ingredients in the brine, add tenderloins and brine for 1-2 days.
3. You can also use pork loin instead of pork tenderloin.
Honey Molasses Marinade
¼ cup Honey
¼ cup Apple Cider
1/8 cup Molasses
1. Remove the tenderloins from the brine. Pat dry and brush with the marinade.
2. Allow to marinate 6-8 hours.
Pecan Crust:
1 pound Pecans, toasted
1 cup Panko bread crumbs
1 Tablespoon Flat Leaf Parsley, chopped
¼ Tablespoon Thyme, chopped.
¼ cup butter, softened
1. Pat dry the marinated tenderloins.
2. Pulse together the pecans, bread crumbs, and herbs in a food processor.
3. Rub butter over the tenderloins. Roll the buttered tenderloins in pecan crust mix.
4.
Roast at 350 degrees until the pork reaches an internal temperature of 140. Remove from oven and allow to rest for 5 minutes before slicing.
