Recipe
Apple Brined Pork Tenderloin
with a Root Beer Demi Glace
The Wave
Contemporary Resort

Served with spinach salad and Southern Sweet Mashed Potatoes

Serves 16

Apple Brine Ingredients:
1 cup apple juice
1/4 cup apple cider vinegar
pinch of black pepper
pinch of kosher salt
2 tablespoons brown sugar
pinch of red pepper flakes

Method of Preparation:

Add all together and bring to a boil to make clear and dissolve salt and sugar. Chill all the way down and then it is ready to use. Place pork loin, chop or tenderloin into marinade for 24 hours and then pull out. Grill very slowly on low heat or pork will char due to sugar content.


Root Beer Demi Glace Ingredients:
1 cup veal or beef stock
1 cup of your favorite root beer
1 teaspoon corn starch
1 teaspoon water

Add the root beer to the veal stock and bring to a low simmer. Let it cook slowly until it cooks down by 1/4. At this point, mix the water and cornstarch together and stir it into the demi glace. Cook for another 5 minutes and then store in a warm place until ready to use, or refrigerate.


Bacon Vinaigrette Dressing for the spinach salad.
2 tablespoons apple wood bacon
1/4 cup white balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
2 tablespoons bacon grease
1 tablespoon white sugar
1/2 tablespoon yellow onion
pinch of parsley
pinch of rosemary
pinch of salt
pinch of pepper

Cut bacon into half inch pieces and cook until crispy in a pan. Save bacon grease. Put aside 3/4 of the cooked bacon. Take the other 1/4 of the bacon and put it in the blender (or robot coupe). With the vinegar, mustard, and bacon grease. Blend well. Slowly add oil and let run. Add opinions, sugar, herbs and seasonings. Taste and add remaining bacon.