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><channel><title>LunaCafe &#187; pork tenderloin; northwest; rhubarb; apple cider pork brine</title> <atom:link href="http://thelunacafe.com/tag/pork-tenderloin-northwest-rhubarb-apple-cider-pork-brine/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Thu, 09 Feb 2012 02:12:16 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>Apple Cider-Brined Tenderloin of Pork with Rhubarb Deglazing Sauce</title><link>http://thelunacafe.com/apple-cider-brined-tenderloin-of-pork-with-rhubarb-deglazing-sauce/</link> <comments>http://thelunacafe.com/apple-cider-brined-tenderloin-of-pork-with-rhubarb-deglazing-sauce/#comments</comments> <pubDate>Fri, 01 May 2009 02:32:09 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Meat & Poultry]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Northwest farmers markets]]></category> <category><![CDATA[pork tenderloin; northwest; rhubarb; apple cider pork brine]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=4834</guid> <description><![CDATA[I almost never cook pork these days without brining it first. The difference in the finished texture and even the flavor is dramatic. Brined pork is fork tender and juicy, no matter how lean the cut, and evenly seasoned all the way through.
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