Maple-Brined Berkshire Pork Tenderloin with Butternut Squash Puree, Walnuts, and Mustard-Curry Jus

This is a lovely pork dish, a tenderloin briefly brined with cinnamon and star anise, that’s gently cooked, then brushed with a sweet-savory glaze and rolled in nuts and minced guanciale for flavor and crunch. I serve it with Brussels sprouts (also enriched with more guanciale) and a small slab of bacon, since tenderloin is such a lean cut. I love mixing cultures in a dish. I of course became adept at using Asian flavors having worked with Jean-Georges for so long, and the mixture also refl