The Wave's Apple Brined Pork Tenderloin

I have never been one to marinate/brine meat , or do more to it than add a few seasonings and fry up or bake. My husband is the meat cooker in this family (and, I must say he does very well at it), so I have been wanting to find a recipe that could spice things up a bit. This recipe was perfect for that, and took very little time to complete

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

Combine everything together, and boil until the sugar/salt is dissolved and the liquid is clear. Then, cool off completely before pouring over meat. Cover with foil and let marinate for a full 24 hours. Grill slowly so the brown sugar does not char. I personally covered my tenderloin in foil and baked at 300 degrees for about 2 hours - I have a grill, but not much could entice me to use it in the pouring down rain we have had in this state for the past few days).

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

Pour the beef stock and root beer in a sauce pan, and simmer until it has been reduced by 1/4. Then combine the corn starch and water, and stir into the sauce. Cook for an additional five minutes and then keep warm until ready to use.

Just finished cooking

Meat by itself

Meat with the demi glace

Please join Krystal tomorrow for the next step in our dining challenge at www.magicaldismom.com