Juicy brined-and-seared pork tenderloin gets a sweet-and-savory brush of umami-rich green tomato glaze before finishing in a hot oven—be sure to use the herbed brown butter left in the skillet to pan-roast some seasonal vegetables, like Brussels sprouts, thin wedges of winter squash, sliced potato or carrots and parsnips.

Serves 2–3

For pork and brine:
1 pound pork tenderloin
1 quart water
2 tablespoons salt
⅓ cup cane sugar
1 tablespoon fennel seeds, lightly toasted
1 tablespoon coriander seeds, lightly toasted
½ tablespoon black peppercorns, lightly toasted
1 bunch fresh thyme
1 bay leaf

To serve:
1 cup Green Tomato Glaze
2 tablespoons unsalted butter
2–3 cloves garlic, crushed
10 fresh sage leaves
1 bay leaf
trimmed Brussels sprouts, winter squash, carrots or potatoes, to serve (optional)

Get the rest of the recipe on  edible Boston | This recipe appeared as an online exclusive in October 2019 as part of a larger story on Green Tomatoes.