Simmer water, salt, bay leaves, and rosemary for 3-5 minutes. Cool while you trim the excess fat from the tenderloin.
Submerge the tenderloin in the cooled brining liquid and place in fridge for 1-8 hours.
For the herb rub, mince the garlic and add in finely chopped rosemary. Chop together to form a loose garlic rosemary paste. Add remaining salt and the olive oil. This can sit in the fridge while pork is brining.
Heat a cast iron skillet over medium high heat and preheat the oven to 400°F.
After drying the brined pork, rub generously all over with herb paste.
Add a tablespoon of olive oil to skillet, heat until shimmering, then sear tenderloin until browned on all sides. Transfer to oven and cook until 145°F at the thickest point.
Remove to cutting board and rest for 5-10 minutes. Slice and top with pan sauce. Serve with roasted or smashed new potatoes and Brussel sprouts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (234g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 8 | ||
Calories from Fat: 3 (38%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 15.4mg | 0 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.