This recipe originated from the Southern Living cookbook, Off the Eaten Path as Vanilla-Cognac-Brined Pork Tenderloin with Gingersnap Jus. It’s from the Krazy Kat Restaurant at The Inn at Montchanin Village in Delaware. I made just a few changes to work with what I had on hand and really liked them so will keep the changes for future meals.
VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY
1/2 cup cognac
1/4 cup sugar
3 tablespoons kosher salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon vanilla extract
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons corriander seeds
1 1/2 teaspoons tri-color peppercorns
2 bay leaves
1 vanilla bean. split and scraped
3 cups water
1 1/2 pounds bone-in pork chops
- Whisk together everything except the pork chops.
- Place pork chops in a Tupperware marinader or ziplock bag in a bowl (in case it leaks).
- Add brine mixture and close, marinading for 24 hours. If using the Tupperware turn it over every few hours.
- Begin gravy before grilling chops.
- When ready to grill, drain pork chops of all marinade and pat dry.
- Grill 3-5 minutes preside depending on thickness until 155˚.
- Let meat rest under foil 10 minutes.
18 gingersnap cookies
1 1/2 teaspoons avocado oil
1 Shallot, diced
1/2 teaspoon caraway seeds
1/2 cup Marsala wine
2 tablespoons red wine vinegar
4 cups beef broth
2 tablespoons molasses
- Pulse cookies in food processor until finely ground.
- Heat oil in sauce pan over medium-high heat.
- Saute’ shallot and caraway seeds until onion softens.
- Add wine, vinegar and broth.
- Reduce heat and simmer 20 minutes.
- Slowly whisk in cookies and molasses until well blended and gravy thickens.