Ingredients

6 cups hot water 1 cup granulated sugar 3/4 cup kosher salt 4 pounds trimmed pork tenderloin 1/2 cup molasses 1/4 cup vegetable oil 1/3 cup brown sugar 1 tablespoon salt 2 teaspoons freshly ground pepper 4 rosemary sprigs, needles removed and finely chopped For the apple, walnut and onion relish: 2 tablespoons vegetable oil 4 Granny Smith apples, peeled and cored, diced into 1/4 inch cubes 1 large onion, diced 1 garlic clove, minced 1 cup chopped walnuts, toasted Salt and pepper to taste 1 teaspoon fresh thyme leaves, or to taste 1 teaspoon chopped fresh sage, or to taste

Description

Prepare Tenderloin. Combine Water, Sugar And Salt And Stir Until Dissolved. Set Aside To Cool. Place Tenderloin In Brine And Refrigerate 5 To 24 Hours. When Ready, Rinse And Pat Dry. In A Bowl, Combine Molasses, Oil, Brown Sugar, Salt, Pepper And Rosemary

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