Recipe created by Megan Alexander (Chef Megan Catering)
This show stopper is sure to impress family and friends! The rub gets nice and
crusty and the pork is tender and juicy.
Yield: 6 servings Ingredients:
1 pork loin, around 3 lbs. in weight
6 c. water
½ c. kosher salt
½ c. brown sugar
2 Tbsp. PURSpice Masala Paste
1 Tbsp. brown sugar
1 tsp. black pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. smoked paprika
1 tsp. cocoa powder
½ tsp. cinnamon
4 large tart apples, peeled, cored, and thinly sliced
2 large onions, halved and thinly sliced
2 pieces bacon, diced
2 Tbsp. olive oil
2 Tbsp. Honey
2 tsp. fresh rosemary leaves, chopped
Method:
Combine water, kosher salt, and ½ c. brown sugar in a casserole dish or plastic bag. Add pork and brine 4 hours to overnight. Rinse in cold water and pat dry. (See Note)
Combine masala paste, brown sugar, cinnamon, kosher salt, black pepper, granulated garlic, granulated onion, smoked paprika, and cocoa powder. Divide and rub all over tenderloins. Can be refrigerated one day ahead.
Preheat oven to 350.
Place pork on rack in roasting pan and roast for 40-50 minutes depending on thickness, until thermometer reads 145. Allow to sit before slicing into 1/4” thick pieces.
While pork is roasting, heat a large deep skillet on medium. Add olive oil, rosemary, bacon, and onions. Season with salt and pepper to taste. Cook until soft and translucent, about 10 minutes.
Add apple slices and honey. Cook until onions are a deep golden and apples are soft, another 10 minutes. Arrange pork slices on plate and top with onion mixture.