Contemporary Resort

PORK TENDERLOIN One-third to one-half pound of fresh (not previously frozen) pork tenderloins per person. Coat the tenderloins with olive oil and season generously with salt and pepper. Sear in a hot cast-iron skillet, browning on all sides. Set aside for later grilling, reserving pan juices. MUSTARD BUTTER FOR PORK 1 stick of butter (room …

Apple Brine 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 Add all together and bring to a boil to make clear and disolve salt and sugar. Chill all the way down and then it is ready to …