Yield: 4 servings
2 pound pork tenderloin
1 batch of basic brine
2 cups chicken stock
2 tablespoons butter
1 teaspoon This Little Goat Went to Hong Kong
3 green apples
½ bulb of fennel
½ red onion
½ tablespoon tarragon, minced
For Slaw Dressing:
3/4 cups lemon juice
½ cup This Little Goat Went to Korea
¼ cup extra virgin olive oil
For tenderloin: In a bowl large enough to submerge tenderloin in brine allow to soak in the refrigerator for up to 8 hours.
Preheat oven to 350 degree. Remove tenderloin from brine and allow to sit at room temperature for 15 minutes before cooking. In an oven-proof skillet add small amount of oil to bottom and heat. Add tenderloin and brown on either side. Deglaze pan withchicken stock. Add butter and teaspoon of The marinade, whisk. Place tenderloin with pan sauce in a 350 degree oven until desired doneness is reached.
For dressing: Whisk lemon juice, This Little Goat Went to Korea and olive oil. Salt to taste.
For slaw: Peel and julienne apples. Remove core from fennel and slice remaining half very thin. Slice onions in very small julienne. Toss with tarragon and dressing.