Cider-Brined Pork Tenderloins with Roasted Apples

在一个大锅中，将苹果酒，肉桂，胡椒，香菜，红辣椒，大蒜和3汤匙犹太洁食盐混合在一起，煮沸，搅拌以溶解盐。从火上取出，加冰，完全冷却。将盐水倒入碗中，加入猪里脊肉，然后盖上盖子并冷藏过夜。

将烤箱预热至450°。在一个小锅中，将醋与葱，百里香和高粱糖浆混合在一起，煮沸。在中等高的热量上慢火煮至1/4杯，约3分钟。加入库存并小火煮至1/2杯，约5分钟；丢弃百里香小树枝。搅拌黄油，用盐轻轻调味；保持温暖。

在一张大的带框烤盘上，用苹果，橙汁和橄榄油扔胡萝卜；用盐调味。在烤箱的下三分之一中烤一次，搅拌一次，直到嫩成斑点，大约25分钟。

与此同时,排水猪腩肉,切in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.

切成猪肉并转移到板上。淋上酱汁，并与烤胡萝卜和苹果一起食用。