Pickled Pork Tenderloin
Notes
- Use with Fancy Grilled Cheese
Ingredients
- 1 pork tenderloin
- for the brine:
- 750 ml water
- 250 ml apple cider vinegar
- 60 ml maple syrup
- 60 ml kosher salt
- sprig of rosemary
Preparation
- add pickling ingredients to a pot and bring to a boil
- simmer until salt is dissolved
- remove from heat and let cool to room temp
- combine brine and pork in a leak proof non-reactive container
- put in fridge for at least a day and up to 7 days
Using
- cook before consuming!
- slice thin (5 mm) and pan fry