For the brine add water, sugar, lime juice, kosher salt, two tablespoons of hot sauce, two tablespoons of cilantro, and one tablespoon of extra virgin olive oil to a blender and puree.
Place tenderloin in a pan then pour brine over the top cover and refrigerate for 2-3 hours.
For the slaw add apples, cabbage, rice wine vinegar, olive oil, salt, parsley, and pepper to bowl and toss. Refrigerate overnight for flavors to combine.
For the spicy avocado spread puree avocado pulp, lime juice, hot sauce, and salt. Reserve refrigerated for service.
Remove tenderloin from brine. Cook on grill, griddle, or sauté pan to an internal temperature of 155° minimal then rest for 2 minutes and slice on the bias for plating.
Spread spicy avocado puree on top and bottom of toasted brioche bun. Place caramelized onions on bottom bun the top with slices of tenderloin. Place a nest of apple cabbage slaw on top and serve.
Ingredients
1 ea. Allegiance® Pork. Tenderloin, cleaned
2 cups water
1/2 cup West Creek® Sugar, Granulated
1/2 cup Kosher salt
2 tbsp Peak Fresh Produce® Cilantro, chopped
1 ea. Peak Fresh Produce® Lime(s), juice only
1 tbsp Roma® extra virgin olive oil
2 tbsp Contigo® chile de arbol hot sauce
2 ea. Heritage Ovens® Bun(s), Brioche, toasted, or torta/sub roll
