1½ quarts water
1 pint apple cider
2 tablespoons maple syrup
½ cup kosher salt
¼ cup brown sugar
1 sliced yellow onion
2 tablespoons black peppercorns
8 sprigs fresh thyme
4 bay leaves
6 8-ounce pieces of pork tenderloin, fat and silverskin removed
10 white sweet potatoes, peeled and quartered
1 quart cream
8 ounces butter
4 fennel bulbs, cored and sliced paper thin
3 Granny Smith apples, shaved into ½ inch wide strips
½ cup whole grain mustard
1 tablespoon salt
½ tablespoon ground pepper
1/3 cup canola oil
Salt and freshly ground black pepper
½ cup smoky bacon, cooked to crisp
¼ cup roasted garlic puree
1 pint apple cider
½ cup white wine
½ cup chicken stock
1 pound butter, chopped into cubes
2 quarts fennel- apple slaw
6 cups white sweet potato mash
For the Brined Pork:
Stir all the ingredients, except the pork, in a large container until sugar and salt are dissolved. Add the pork and brine in the fridge overnight.
For the Sweet Potato Mash:
Cook the potato in boiling water until soft. Drain well and let stand for 20 minutes. Mash the potatoes using a ricer. Add the cream and butter and mix until fluffy and season with salt.
For the Fennel-Apple Slaw:
Combine all the ingredients in a bowl and toss to mix. Do not keep for more than two days.
For the Tenderloin:
Preheat a convection oven to 400°F. Heat two 12-inch cast iron pans over high heat. Divide the oil between the pans and heat until it’s just starting to smoke. Season the tenderloins with salt and pepper. Add the pork to the hot pans, turning as each side browns. Put pans in the oven and roast for about 8 minutes. Remove the pork from the pans and cover with foil. Return both pans to the stove and turn on heat to medium-high. Put the bacon and roasted garlic in one of the pans and let heat for 30 seconds. Add the cider to the pan with the garlic and bacon and add the white wine to the other pan. Use the wine to deglaze the second pork pan and add that mixture to the pan with cider, pork, and garlic. Bring to a boil and add the chicken stock. Return to a boil and add the butter 4 ounces at a time, cooking until the mixture is thickened. Remove from the heat.
To Assemble and Serve:
Place a dollop of the whipped potatoes in the middle of the plate. Slice and fan the pork around the potatoes and top with the fennel-apple slaw and drizzle the sauce around the plate.