Smoked Pork Tenderloin with Saffron Potato Fondant Pavés and Glazed Vegetables Recipe courtesy David L. Daniot, MBA, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich. For the Brine: 2 cups apple cider 1 tbsp. honey 1 clove garlic, minced 2 ea. shallot, sliced ½ tsp. black pepper, cracked ½ tsp. ginger, fresh, chopped 2 tbsp.…