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firley family brined pork, mark's

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

My dear friend, Mark Firley, shared this recipe with me over the phone, and called the sauce "Cracklin". After hearing how it is cooked, I immediately asked for the recipe! Thanks to Mark for sharing his family history through food with me!

method Bake

Ingredients For firley family brined pork, mark's

  • FOR THE BRINED PORK:
  • 3 Tbsp
    kosher salt
  • 3 Tbsp
    brown sugar
  • 1/4 tsp
    allspice berries, crushed
  • 1/4 tsp
    black peppercorns, crushed
  • 2
    bay leaves
  • few thyme branches
  • 1
    pork tenderloin, trimmed, about 1 pound
  • FOR THE SAUCE AND ROAST:
  • 4 oz
    pitted prunes, about 16 large
  • 1/2 c
    dry red wine
  • 1/2 tsp
    grated ginger
  • 1/2 tsp
    grated orange zest
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 3-4 lg
    shallots, finely diced, about 1/3 cup
  • 1/2 tsp
    chopped fresh thyme
  • salt and pepper
  • 1 1/2 c
    chicken broth
  • 1 Tbsp
    madeira or port, optional
  • 2 tsp
    potato starch dissolbed in 2 t cold water

How To Make firley family brined pork, mark's

  • 1
    To Brine Pork: Dissolve salt and brown sugar in 2 c cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours, but overnight is better. Before cooking, remove the tenderloin, pat dry and bring to room temperature.
  • 2
    Oven to 400 degrees. To make Sauce and Roast: Simmer prunes in red wine until slightly softened, about 5 min. Turn off heat, stir in ginger and orange zest, and steep for 10 min.
  • 3
    Heat olive oil in heavy stainless steel skillet over med-high heat. Lightly brown the tenderloin, about 3 min per side. (Turn off heat, use the same pan to make the sauce.) Transfer tenderloin to a small roasting pan. Roast, uncovered for about 15 min, until an instant read thermometer registers 140 degrees. Let rest for 10 min before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • 4
    To finish the Sauce: Melt butter in the reserved skillet over med het. Add shallots and thyme, and season lightly with salt and pepper. Cook about 5 min until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 min. Stir in the prunes and wine, simmer another 2 min. Add madeira if using. Taste and correct the seasoning. Then add potato starch mixture and cook for another min to thicken. Spoon sauce and prunes over the sliced tenderloin.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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