Coffee Brined Pork Tenderloin with Savory Cornbread Pudding

Ingredients

Featured ingredient: Breakfast Blend Coffee 20 oz. Bag Ground

For the brined pork loin:

• • 4 cups Door County Breakfast Blend coffee
  • ¼ cup salt
  • ½ cup brown sugar
  • 1 ea small onion, peeled and quartered
  • 1 ea lemon, sliced
  • 3 ea garlic cloves, smashed
  • ½ ea cinnamon stick
  • 2 ea cleaned pork tenderloins
  • 2 Tbsp Canola oil

For the savory cornbread pudding:

• • 1 Lb cornbread ,crumbled
  • ½ Lb Nueske's bacon, diced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 cup heavy cream
  • 1 egg
  • ¼ cup parmesan cheese, grated
  • 1 Tbsp Hansen Farm's Wisconsin Honey
  • ¼ tsp salt

Instructions

For the brined pork loin:

1. Whisk together ingredients except the pork and canola oil.
2. Add pork to brine and let sit overnight.
3. Remove pork from brine and carefully pat dry with a clean towel.
4. Heat a large skillet over medium high heat and add canola oil. Sear all sides of the pork and finish cooking in a pre-heated 350 degree oven until an internal temperature of 155 degrees (about 20 minutes).
5. Let rest at room temperature for 10 minutes before slicing.

For the savory cornbread pudding:

1. In a large skillet, cook down bacon using medium heat until crisp. Do not drain fat.
2. Reduce heat to medium low and add the celery and onion. Continue cooking for another 5 minutes or until vegetables are almost completely soft. Set mixture aside to cool for 5 minutes.
3. Crumble cornbread into large bowl. Add eggs, cheese, cream, salt and honey to cornbread. Mix together thoroughly and set aside.
4. Add vegetables and bacon to the cornbread mixture. Combine well.
5. Spray the inside of a 9 inch square baking pan with nonstick spray. Fill the pan with the cornbread mixture and bake in preheated 350 degree oven for 30 minutes or until internal temperature reaches 165 degrees.