EATS: Roasted Pork Tenderloin
One of my favorite ways to prepare and serve pork tenderloin is brined and roasted. This roasted pork tenderloin dinner recipe takes time but I like it because the ingredients for the brine are simple and—most importantly for shelter in place cooking—you likely have them in your pantry ready to go. Most of the work comes from waiting while you allow the tenderloin to brine. But you can easily brine the pork the evening before you serve or early the morning of and it makes a delicious and elegant protein for your dinner menu. Brined roasted pork tenderloin keeps the meat moist, full of juice, and flavorful. It’s important that while your pork tenderloin is roasting, you monitor it until it reaches 145 degrees internally, at its thickest point, in order to maintain that nice texture that the brine give it.
If you have limited protein options right now while you shelter in place and you’re at that point of waiting for your next trip to the market, you can still use this recipe for brining either pork chops or chicken. So if you have poultry or pork on hand, this is a great dinner recipe for you to use. This roasted pork tenderloin is also a dinner recipe worth planning on having in the near future so add it to your next shopping list. Looking forward to you all giving this roasted pork tenderloin a try. As always, let me know in the comments below how you like this recipe. Bon Appetit!
Roasted Pork Tenderloin Ingredients
8 cups water
1/2 cup kosher salt
1/2 cup sugar
2 star anise
1 teaspoon chili flakes
1 bay leaf
1 whole tenderloin
Roasted Pork Tenderloin Instructions
Combine all brine ingredients into a large pot. Warm on low heat just until the salt and sugar dissolve. Remove from heat. Place the liquid in refrigerator to cool.
Once the brine is cool, place pork tenderloin into brine making sure it is fully submerged. Cover and refrigerate overnight (8-12 hours).
Remove the pork tenderloin from the brine. Rinse under cold water and dry with a paper towel.
Preheat Oven at 350
Place a large pan on the stove top medium high heat. Coat with high heat oil (grapeseed oil or avocado oil). Sear pork tenderloin on all sides evenly to achieve a nice brown color. Be careful! There may be some splatter from the pork tenderloin.
Put 1 Tablespoon butter in pan and then place in oven. Cook at 350 until internal temperature reaches 145 degrees. About 8 minutes into cooking, roll the tenderloin on all sides. Cooking time should take approximately 20-30 minutes depending on the thickness of your tenderloin. Check on it a few times to be sure you do not over cook.
Remove tenderloin from oven. Rest for 10 minutes, slice serve with favorite sides. In the photo you can see I served it with a deep green sautéed spinach. Simple and delicious. Another great idea is to serve the roasted pork tenderloin with a side of brussels sprouts topped with some crisp bacon for a nice contrast of textures and an added pop of flavor
