| 22 | 145 | 282 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h | 25 min | 8 |
| 2 cup | Apple cider (for brine) |
| 2 stick(s) | Cinnamon (for brine) |
| 2 tsp | Peppercorn (for brine) |
| 2 star | Anise seeds (for brine) |
| 2 clove(s) | Garlic (smashed, for brine) |
| 3 tbsp | Kosher salt (for brine) |
| 4 cup | Ice cubes (for brine) |
| 908 gm | Pork, tenderloin, lean (trimmed, for brine) |
| 6 tbsp | Apple butter (for glaze) |
| 2 tbsp | Hoisin sauce, ready-to-serve (for glaze) |
| 1 tsp minced | Ginger root (for glaze) |
| 1/2 whole lemon(s) | Lemon juice (for glaze) |
| 1 clove(s) | Garlic (finely grated, for glaze) |
| 1/4 tsp | 5-Spice seasoning (for glaze) |
| 1 tbsp | Extra virgin olive oil (for glaze) |
| 1/4 cup | Apple cider (for stir-fry) |
| 1 tsp | Cornstarch (for stir-fry) |
| 3 medium | Carrots (spiralized into noodles, for stir-fry) |
| 4 large | Zucchini (spiralized into noodles, for stir-fry) |
| 1 medium | Apple (spiralized into noodles, for stir-fry) |
| 2 cup | Bean sprouts (for stir-fry) |
| 1 cup | Frozen edamame (soybeans) (shelled, for stir-fry) |
1. To prepare the brine:
2. Turn off the heat and add in the 4 cups of ice. Allow to cool completely.
3. Once cool, add the pork tenderloins to a large re-sealable bag or container and pour the brine over top. Refrigerate for 2 hours.
4. To prepare the glaze:
5. Mix together the apple butter, hoisin, ginger, lemon, garlic, and 5-spice powder.
6. After the two hours, remove the tenderloin from the brine and pat dry.
7. Add the olive oil to a large nonstick skillet and sear the pork tenderloin on all sides until evenly browned. Do not wipe or rinse out the pan.
8. Transfer the tenderloins to a baking sheet lined with parchment paper and brush with the glaze, reserving the remaining glaze. Cook until it reaches an internal temperature of 145-150 F, about 20 minutes.
9. To prepare the stir-fry:
10. Return the large nonstick skillet to the burner over medium high heat.
11. Add the carrots and cook for 2 minutes.
12. Add the apple cider mixture and the remaining apple butter glaze to the pan and cook on high until the mixture thickens, about 2 minutes.
13. Add in the zucchini noodles, apple, bean sprouts and edamame and toss to coat in the sauce and lightly cook the noodles.
14. Divide the noodles between 8 plates. Slice the pork tenderloins into ½ inch pieces and fan on top of the noodles.
Enjoy!
Zucchini
is high in folate, vitamin C, and potassium, it has anti-inflammatory and antioxidant phytonutrients
| Fruit | 0.7 |
| Meat | 1.3 |
| Meat Alternative | 0.2 |
| Vegetables | 3.3 |
