Pork Tenderloin with Onion Fennel Agro Dolce

Using a peeler, remove all of the zest from the orange and squeeze the juice and put aside for later

In a large pot, add salt, sugar, orange zest and juice, garlic, fennel seed, mustard seed, thyme, and rosemary and water

Bring to a light simmer and stir to dissolve the salt and sugar

Add ice to a large container, then pour over the brine, stirring until the ice melts to cool down the brine

Add pork tenderloin to the brine and let it sit overnight

One hour before cooking, remove from the brine and rinse off any herbs or spices that are stuck to the meat, pat dry and let sit at room temperature until ready to cook

Julienne onion and Fennel, and add to a sauce pot with olive oil and salt. Cook for 10-15 min over medium heat, or until nicely caramelized

Add in Fennel seed, mustard seed, and brown sugar, cook for 2 minutes to release the aroma of the seeds

Add in the vinegar, bring to a boil, then reduce to a simmer, reduce by ¼ and put aside for later

Preheat your oven to 400 °F

In a pan over medium-high heat, sear your pork tenderloin on all sides

Transfer to a baking sheet lined with a rack and roast in the oven to an internal temperature of 145 °F, approximately 15 min. Once cooked, remove from the oven and let rest for 5 minutes before slicing

Slice the tenderloin and arrange on a platter, and top with warm agro-dolce