1. Trim tenderloin.
Remove any fat from whole tenderloin.
2. Prepare a simple brine.
Combine 3/4 cup kosher salt, 3/4 sugar, and 1/8 teaspoon freshly ground pepper.
Dissolve in 1 cup boiling water.
Pour mixture into 1 gallon cold water.
Submerge tenderloin(s). Brine for 6-12 hours.
This amount of brine should accommodate one to four 2-lb. tenderloins.
3. Prepare Dry rub.
Combine 1 Tbsp mustard seed, 1 Tbsp cracked coriander seed, 1/2 Tbsp cumin seed, 1 Tbsp cracked pink peppercorns, and 1 Tbsp cracked juniper berries in dry skillet. Toast lightly.
Combine toasted spices with 1 Tbsp ground coriander, 1 Tbsp garlic powder, 1 Tbsp ground mustard, and 1 Tbsp cornstarch. Wisk together in bowl.
If cooking more than one tenderloin, increase amount of spices proportionately.
4. Cook Tenderloin(s).
Rinse brined tenderloin(s) to remove excess salt.
Pat dry with paper towel.
Coat with dry rub.
Heat 1-2 Tbsp of olive oil in skillet.
Brown tenderloin on all sides, about 3 minutes per side.
Place skillet in 450 degree oven (or transfer meat to oven-going open vessel). Roast for 20 minutes.
Remove tenderloin(s).
Let stand at least 15 minutes before carving.
Three medallions = 1/2 pound serving.
APPLE-WALNUT CHUTNEY
1. Combine ingredients in saucepan:
3 medium or 2 large tart cooking apples, peeled, cored, and diced;
1 medium onion, diced;
1/4 cup red wine vinegar;
1/4 cup brown sugar;
1 Tbsp grated orange peel;
1 Tbsp grated fresh ginger;
1/2 tsp allspice;
1/2 cup chopped walnuts.
2. Bring contents to a boil. Reduce heat to low and simmer 40 minutes. Cook a little longer, uncovered, to reduce liquid a bit.
3. Chill. Makes 5-6 servings.