In a medium saucepan, bring the cider, cinnamon, peppercorns, anise, garlic cloves and salt to a boil. Simmer for 3 minutes until the salt dissolves.

Turn off the heat and add in the 4 cups of ice. Allow to cool completely.

Once cool, add the pork tenderloins to a large re-sealable bag or container and pour the brine over top. Refrigerate for 2 hours.

Preheat oven to 425 F.

Mix together the apple butter, hoisin, ginger, lemon, garlic, and 5-spice powder.

After the two hours, remove the tenderloin from the brine and pat dry.

Add the olive oil to a large nonstick skillet and sear the pork tenderloin on all sides until evenly browned. Do not wipe or rinse out the pan.

Transfer the tenderloins to a baking sheet lined with parchment paper and brush with the glaze, reserving the remaining glaze. Cook until it reaches an internal temperature of 145-150 F, about 20 minutes.

In a small bowl, mix together the apple cider and corn starch until dissolved.

Return the large nonstick skillet to the burner over medium high heat.

Add the carrots and cook for 2 minutes.

Add the apple cider mixture and the remaining apple butter glaze to the pan and cook on high until the mixture thickens, about 2 minutes.

Add in the zucchini noodles, apple, bean sprouts and edamame and toss to coat in the sauce and lightly cook the noodles.

Divide the noodles between 8 plates.

Slice the pork tenderloins into 1/2 inch pieces and fan on top of the noodles. Enjoy!