Molasses-Rubbed Pork Tenderloin

Makes 10 servings
Preparation time: 30 minutes, plus several hours for brining and
marinating
Cooking time: 30 minutes

For the pork:

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 (optional) or to taste

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. Add meat and marinate 2 to 24
hours. Preheat grill. Grill, turning every few minutes to brown evenly,
until [meat or] instant-read thermometer registers 145 degrees. Transfer
to a cutting board, cover with foil and let rest 5 minutes before slicing.
Meanwhile, prepare relish. In a large skillet over medium heat, add oil.
Saute apples, onion, garlic and walnuts until just cooked through. Season
with salt, pepper, thyme and sage (I would omit -- Nita). Stir to combine.
Serve with

meat.

Wisteria Restaurant, 471 N Highland Av NE, Atlanta GA 30307, (404)
525-3363

"The pork is brined to keep its moisture during cooking ... marinated with
a molasses and brown sugar mixture. It is served with an herbed walnut,
apple and onion relish and sweet potatoes whipped with butter and cream.
If a sauce is desired, buy prepared beef or veal reduction, sold at
specialty markets."

-- Jeanne Besser, for the Journal-Constitution (Atlanta, GA)p


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