Ingredients:

3 cups water

1/2 cup kosher salt

1/2 cup domino sugar

2 pork tenderloins

2 tbsp. land o’ lakes butter

3 tbsp. whole pepper corn

1 cup borden heavy cream

1 tbl. dijon mustard

1 tsp. worcestershire sauce

1 tbl. light brown sugar

1 tsp. kosher salt

chives, chopped for garnish

Directions:

1. 1. In a gallon zip lock bag, combine the water, kosher salt and sugar. Mix well, and add the pork tenderloins.
2. 2. Brine for up to 12 hours in the fridge. Preheat oven to 275F. Remove pork from the brine, rinse.
3. 3. Dry off pork with paper towels. Rub pork with extra virgin olive oil, salt and pepper.
4. 4. Place pork in a very hot cast iron skillet and brown on one side, about 5 minutes. Turn over, and place in oven. Cook until the internal temperature of the pork reaches 145'F.
5. 5. Remove from oven, place on cutting board, and loosely cover with foil and allow to rest while you make the sauce.
6. 6. For The Sauce. Crush the black peppercorns with a mallet in a zip lock bag until most of the corns and crushed. Add butter and peppercorns to the skillet (the same one you cooked the pork in). Allow the butter to brown and get nutty. Warning: do not let the butter burn. Add the heavy cream and whisk to combine.
7. 7. Add Dijon mustard, Worcestershire sauce, salt and brown sugar. Combine with whisk. Whisk vigorously for about a minute on high eat to thicken sauce.
8. 8. To Serve. Cut the pork tenderloins about 3/4″ – 1″ thick. Place in center of dish. Spoon sauce over pork. Finish with the chive garnish.

Bon Appetit!