Narragansett Fest Brined Pork tenderloin
By CBS Scene Executive Chef Peter Tariela

1 8oz pork Tenderloin silver skin removed
For the Brine
1 16oz Narragansett Fall Fest
1 tbsp mustard seed
1 tbsp whole black peppercorn
1 tbsp fennel seed
2 whole gloves garlic crushed
1 tbsp kosher salt
2 tbsp brown sugar
2 fresh sage leaves

Bring to Boil and Let Simmer for 10 minutes cool and reserve
Place Pork tenderloin and leave in brine for 24 hours
Grill Pork Tenderloin to a Medium about 10 -12 minutes serve with Apple and Sausage Risotto, Saute’ed Spinach and Red Onion Marmelade