Sake-Brined Pork with Plums

Ingredients

• 0.5 cup apple juice 
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon peppercorns black
• 2 tablespoons brown sugar 
• 1 tablespoon coriander seeds 
• 4  garlic cloves crushed
• 0.3 cup kosher salt 
• 2 pound pork tenderloin trimmed
• 1  plum pitted quartered
• 1 pound plums pitted chopped
• 0.5 cup sake 
• 2.5 cups sake 
• 0.1 teaspoon salt 
• 1 tablespoon water hot
• 3 cups water 

Equipment

• food processor
• frying pan
• paper towels
• sauce pan
• oven
• kitchen thermometer
• dutch oven
• broiler pan

Directions

1. To prepare brine, combine 3 cups water, 1/4 cup salt, 2 tablespoons sugar, peppercorns, coriander seeds, quartered plum, and garlic in a large Dutch oven; bring to a boil, stirring until salt dissolves.
2. Remove from heat; cool completely. Stir in 2 1/2 cups sake.
3. Add pork to sake mixture; weight pork down with a small clean plate. Cover and refrigerate 8 hours or overnight.
4. To prepare glaze, combine 1/2 cup sake, juice, 2 tablespoons sugar, 1/8 teaspoon salt, and chopped plums in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until plums are very tender.
5. Place mixture in a food processor, and process 1 minute or until smooth. Return to pan, and simmer until reduced to 1 cup (about 10 minutes).
6. Remove and reserve 1/2 cup glaze.
7. Preheat oven to 40
8. Remove pork from brine; discard brine.
9. Place pork on the rack of a broiler pan coated with cooking spray; pat pork dry with paper towel.
10. Sprinkle pork with pepper. Baste with 1/4 cup glaze.
11. Bake at 400 for 20 minutes.
12. Remove from oven; baste with 1/4 cup glaze. Return to oven, and bake 20 minutes or until thermometer registers 15
13. Remove from oven; let stand 10 minutes before thinly slicing.
14. Combine reserved 1/2 cup glaze and 1 tablespoon hot water; stir well.
15. Serve with pork.