Roasted pork tenderloin
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.
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|Serving Size: 1 (234g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 8
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