Brined Pork Tenderloin
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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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
Description
This recipe starts by preparing a brine with honey, bay leaf, thyme, parsley, crushed garlic, black peppercorns, kosher salt, and water. The brine is boiled briefly to dissolve the salt and then cooled before immersing trimmed pork tenderloins for four hours in the refrigerator. After brining, the pork is rinsed, patted dry, and brought to room temperature before searing in canola oil until golden brown on all sides in a pan.
Butter, smashed garlic cloves, and thyme sprigs are added toward the end of searing for added flavor. The pork is then roasted in the oven. This process produces a pork tenderloin that remains moist from the brine, while the sear creates a flavorful crust. The herbs and garlic butter add aromatic richness and depth.
This pork tenderloin makes a refined main dish suitable for dinner. It can be served sliced alongside vegetables or starches to balance the richness. The brine enhances the overall texture and seasoning of the meat, making it more succulent than roasting without brining.
Because the pork does not absorb all the brine, exact saltiness may vary; adhering to the brining time is important to avoid oversalting. Rinsing the pork after brining removes excess surface salt. Cooling the brine fully before adding pork is essential for safety and texture.
Ingredients
Pork Brine:
- 4 ½ tablespoons honey
- 9 bay leaf
- ½ bunch thyme ½ ounce
- ½ bunch flat-leaf parsley about 2 ounces
- ½ cup garlic crushed, skin left on, cloves
- 1 ½ tablespoons black peppercorns
- ¾ cup kosher salt Diamond Crystal brand, 3 ¾ ounces
- 6 cups water
Pork:
- 2 pork tenderloin silverskin and excess fat removed, about 1 ¼ pounds each
- canola oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons butter unsalted, 1 ounce
- 2 garlic smashed, skin left on, cloves
- 6 thyme sprigs
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
- Do not brine pork tenderloin for longer than 4 hours to prevent it from becoming too salty.
- Rinse and pat dry pork after brining to remove excess salt on the surface.
- Bring pork to room temperature before searing for even cooking.
- Cool the brine completely before adding pork to maintain food safety and meat quality.
- Use fresh herbs and butter during searing to add aromatic flavor.
- Brining enhances moisture retention and tenderness without overpowering pork flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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