Pork Tenderloin

Roasted pork tenderloin

INGREDIENTS

Brining Liquid
2 cups Water
2 tablespoons Salt
2 Bay leaves
2 sprigs Fresh rosemary
Pork Tenderloin
1 - 1.5 pounds Pork tenderloin
Herb rub
2 cloves Garlic
1 sprig Fresh rosemary
1 Pinch Salt
1 teaspoon Olive oil

INSTRUCTIONS

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.

NOTES

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Pork Tenderloin

Brining Liquid  
2 cups Water 
2 tablespoons Salt 
2  Bay leaves 
2 sprigs Fresh rosemary 
  Pork Tenderloin 
1 - 1.5 pounds Pork tenderloin  
  Herb rub 
2 cloves Garlic 
1  sprig Fresh rosemary 
1 Pinch  Salt 
1 teaspoon Olive oil

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.

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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Nutrition

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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.

About Our Nutrition Facts

Calories per serving: 8

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