Brined Pork Tenderloin
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Resting Time
6 hrs
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Total Time
6 hrs 50 mins
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Servings
6 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Brined Pork Tenderloin
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This is the ultimate preparation for whole roasted pork tenderloin. Thanks to Thomas Keller, we can all enjoy restaurant quality pork tenderloin in our homes!
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Ingredients
Pork Brine:
- 4 ½ tablespoons honey
- 9 bay leaves
- ½ bunch (½ ounce) thyme
- ½ bunch (about 2 ounces) flat-leaf parsley
- ½ cup garlic cloves crushed, skin left on
- 1 ½ tablespoons black peppercorns
- ¾ cup (3 ¾ ounces) Diamond Crystal brand kosher salt
- 6 cups water
Pork:
- 2 pork tenderloins (about 1 ¼ pounds each), silverskin and excess fat removed
- canola oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons (1 ounce) unsalted butter
- 2 garlic cloves smashed, skin left on
- 6 thyme sprigs
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Instructions
- To make the brine: Combine all the brine ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to three days.
- Pour the brine into a container large enough to hold the pork and add the pork. Refrigerate for 4 hours (no longer, or the pork may become too salty).
- Remove the pork (discard the brine) and rinse under cold water. Pat dry with paper towels, or let air-dry. Let the tenderloin sit at room temperature for 30 minutes.
- Preheat the oven to 350°F. Set a roasting rack in a roasting pan.
- Pour some canola oil into a large frying pan or small roasting pan large enough to hold the pork and heat over medium-high heat until hot.
- Season the tenderloins with kosher salt and pepper, add to the pan and sear, turning them occasionally, until golden brown on all sides, about 6 minutes.
- Add the butter, garlic, and thyme and cook, tilting the pan and using the spoon to baste the pork with the juices, for 2 minutes.
- Transfer the meat to the roasting rack. Top with the garlic, rosemary, and thyme. Roast until the internal temperature is 135° to 140°F (use the latter if you prefer your pork less pink), about 20 minutes. Remove from the oven and let the meat rest for 15 minutes for medium-rare to medium.
- Slice the pork on the diagonal into ½-to-¾–inch-thick slices. Arrange the slices on a serving platter and garnish with the garlic and thyme.
Notes
- Since the pork doesn't absorb all of the brine, the nutritional information here is a very loose estimate assuming it absorbs at least a couple tablespoons of salt from the brine as well as some of the calories from the honey.
- Adapted from Ad Hoc at Home
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
3g
(1%)
Protein
39g
(78%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
133mg
(44%)
Sodium
2424mg
(101%)
Potassium
746mg
(21%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 2424mg | 101% |
| Potassium | 746mg | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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