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Cider Brined Pork Tenderloin with Apple-Celery Root Slaw and Honey Dijon Glaze

Cider Brined Pork Tenderloin with Apple-Celery Root Slaw and Honey Dijon Glaze
Recipe Date:
November 2, 2022
Serving Size:
Cook Time:
Imperial (US)
A great alternative to a less exciting slice of ham, this cider brined tenderloin can easily be prepped a day or two ahead of time to be enjoyed chilled and thinly sliced. A quick assembly on the morning of brunch means more time to focus on your guests.
  • 4 cups apple cider, divided
  • 1/4 cup kosher salt
  • 1/2 cup brown sugar
  • 1 yellow onion, peeled and roughly chopped
  • 1 bunch of thyme
  • 1 tbsp black peppercorns
  • 4 cloves
  • 2 star anise
  • 2 cups ice
  • 2 pork tenderloins (~1.5lbs each)
  • For the glaze:
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • For the slaw:
  • 2 fuji or granny smith apples
  • 2 small/medium celery root, peeled
  • 1/4 cup mayonnaise
  • 2 tbsps whole grain mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsps sugar
  • 1 tbsp fresh tarragon, chopped
  1. To make the brine place 2 cups of apple cider, the kosher salt, brown sugar, onion, thyme, and spices in a medium sized pot. Bring to a boil and stir until the salt and sugar is completely dissolved. Transfer the brine to a large plastic container that can accomodate two pork tenderloins. Add in the remaining two cups of cider and the two cups of ice and stir until the ice has mostly melted. Add the pork tenderloins, completely submerging them, and allow them to brine for eight to twelve hours.
  2. To cook the pork: Preheat the oven to 400°F. Remove the pork from the brine and pat dry, making sure there are no spices or herbs stuck to the meat. Mix together the honey and dijon mustard in a small bowl and set aside. In a large skillet with a drizzle of olive oil brown the tenderloin on all sides on medium high heat. Transfer the pan, with the pork, to the oven and brush on all sides with the honey mustard glaze. Roast for 15-20 minutes in the pan, or until internal temperature is between 145-150°F. Remove from the oven and allow to rest before wrapping in plastic wrap and refrigerating for two hours or overnight.
  3. Prepare the slaw dressing in advance if needed; In a medium mixing bowl whisk together the mayonnaise, whole grain mustard, apple cider vinegar, sugar, and freshly chopped tarragon. Season with salt to taste and set aside.
  4. Just before serving julienne the apple and celery root into a mixing bowl using a mandolin with the fine tooth attachment, or a shredding attachment on a food processor. Immediately dress the shaved apples and celery with the slaw dressing - depending on moisture content, you may not need all of the dressing, but extra dressing can be served with the pork. Remove the chilled pork from the refrigerator and thinly slice before fanning out slices on a serving platter. Finish with the apple and celery root slaw.


Take a look at our recommended pairing below.