Instructions: Prepare the brine: Combine the apple juice concentrate and water in a large stainless steel pot. Bring to a boil. Add the kosher salt, brown sugar, pepper, and sage, stirring to dissolve. Cool the brine; refrigerate until completely cold. Submerge the pork tenderloin in the brine, (must be in a stainless steel or glass container). Cover with plastic wrap and refrigerate at least 12 to 24 hours.

About 2 hours before serving remove pork from brine, pat dry with paper towel. Put oil in large frying pan and heat. Brown pork tenderloin on all sides. Have oven preheated to 350 degrees. Put browned pork on pan with roasting rack and cook until 170 degrees internal temperature is reached.

While meat is cooking prepare sauce:
Add chopped shallots to hot frying pan in which meat was browned, stirring until soft and brown looking. Add brandy and apple juice to hot shallots, stirring to loosen browned meat bits. Simmer until mixtures reduces by about a third. Add pork stock and water and cook until meat is almost done, then thicken with corn starch or roux.

Slice meat and serve with Apple Brandy Sauce.

NOTES : Read entire recipe before preparing, early preparation required.

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