Coffee Brined Pork Tenderloin

Paired with 2015 Gary Farrell Gap’s Crown Vineyard Pinot Noir

  • 2 each pork tenderloins
  • 2 cups fresh brewed coffee, chilled
  • 2 cups water
  • 1/4 cup kosher salt
  • 2 tbsp ssugar, granulated
  • 1 tbsp brown sugar
  • 1 tbsp molasses
  • 2 sprigs thyme, fresh
  • 5 each garlic, cloves
  • 1 each bay leaf
  1. In a medium sauce pot add coffee, water, granulated sugar, salt, brown sugar, molasses, thyme, garlic, and bay leaf.
  2. On high heat bring the mixture to a boil.
  3. Remove from heat and let cool until room temperature.
  4. Place tenderloins and brine into a container that will allow the tenderloins to be fully submerged in brine.
  5. Refrigerate overnight 8 to 12 hours. (12 hours preferred).

  • Kosher salt as needed
  • Fresh black pepper as needed
  • Olive oil 3 to 4 tablespoons
  • Position a rack in the center of the oven and heat to 350°F.
  • Remove the tenderloins from the brine. Pat dry with paper towels.
  • Season with salt and black pepper.
  • Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until golden brown on all sides.
  • Place the pan in the oven and roast the pork tenderloin to 125°F internal temperature (occasionally turning the pork during cooking).
  • Transfer to the tenderloin to your cutting board. Let the pork rest for 5 to 10 minutes before slicing.

  • Reed’s Pickled Onions

    • 1 each red onion, thinly sliced
    • 1/2 cup apple cider vinegar
    • 1 tbsp sugar, granulated
    • 1 ½ tsp kosher salt
    • 1 cup water
    1. Firmly pack the red onions in a plastic quart container.
    2. In small sauce pot, combine apple cider vinegar, salt, sugar, and water.
    3. On high heat bring pickling liquid to a boil. Stir well to dissolve the sugar and salt.
    4. Pour pickling mixture over the sliced onions.
    5. Let the onions cool to room temperature. (at least 1hour).
    6. After an hour, cover and store in the fridge for up to three weeks.

    Brussels sprout and Celery Salad

    • 2 cups Brussles sprouts, removed from core, leaves only, blanched
    • 2 cups celery, thinly sliced
    • 1/4 cup (see recipe) Reed’s pickled onions
    • 2 tbsp shallots, minced
    • 2 tbsp fresh chives, minced
    • 1/4 cup parsley, leaves only
    • 1 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 tbsp lemon, zest only
    • 1/4 cup pecorino, finely grated
    • kosher salt as needed
    • black pepper, fresh ground as needed
    1. Place the 1/4 teaspoon salt, lemon juice and celery into a medium mixing bowl. Marinate the celery for 20 minutes.
    2. Add remaining ingredients.
    3. Season with salt and fresh black pepper to your desired taste.
    4. Mix well.