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Cider-Brined Pork Tenderloin Sandwiches
Apples and pork are a perennial flavor combination that is especially pleasing in the fall. Here, lean pork tenderloins receive a moisture and flavor boost when soaked overnight in an apple cider brine that is flavored with maple syrup, black pepper and fresh sage. The flavor is heightened further when the tenderloins are rubbed with an aromatic mixture of garlic, nutmeg and cinnamon.
The tenderloins make appealing sandwiches for a tailgate or cocktail party when sliced and served on homemade Curried Pumpkin Rolls (see recipe on this site) or bakery yeast rolls, along with apple chutney and blue cheese. Or, serve the tenderloin as a delicious entrée, with sides of mashed sweet potatoes, scalloped apples (see recipe on this site) and steamed green beans.
Place tenderloins on grill and cook for 30 minutes. Turn tenderloins and grill for 15 minutes more, or until internal temperature of 145 degrees is reached. Set tenderloins aside for 10 minutes, (they will increase in temperature to 150 to 155 degrees). Slice meat on the diagonal and serve on the split rolls spread with apple chutney and topped with a slice of the blue cheese.
Makes 24 small sandwiches.