Thomas Keller’s Pork Tenderloin

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  • Thomas Keller's Pork Tenderloin with potatoes and asparagus on a plate.

    Happy Halloween everyone and Happy Birthday to me!  Yep, my birthday is on Halloween, and today’s recipe was prepared by my husband last night as my birthday meal.

    He is more foodie than I am in terms of his knowledge on food and restaurants, and he enjoys cooking on special occasions as well as barbecuing on weekends. We had nice pork tenderloin in the fridge so he decided to make a recipe from his favorite cookbook, Thomas Keller’s ad hoc at home.

    ad hoc at home

    If you are familiar with Thomas Keller and his legendary restaurants, then you probably guessed the pork tenderloin turned out fabulous and it absolutely did.  My husband adapted the recipe a little bit but he followed pretty much the original recipe.  We all enjoyed the dinner and I hope you will give this a try.  It requires some prep time, but mostly to brine the pork.  It’s pretty simple cooking yet the flavor was very complex.

    Thomas Keller's Brined Pork Tenderloin and potatoes and asparagus on a white plate.
    My husband’s birthday is in one week now and it’s my turn to brainstorm for his birthday meal!  Last but not least, thank you Aunt Akemi for the beautiful flowers and birthday wishes. 🙂  Have a safe trick-or-treating everyone!

    Thomas Keller's Brined Pork Tenderloin with potatoes and asparagus on a white plate.

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    5 from 1 vote
    Thomas Keller's Brined Pork Tenderloin
    Thomas Keller’s Pork Tenderloin
    Prep Time
    30 mins
    Cook Time
    30 mins
    Total Time
    1 hr

    Juicy and flavorful pork tenderloin. It requires some prep time, but mostly to brine the pork.  It's pretty simple cooking yet the flavor was very complex and fabulous! 

    Course: Main Course
    Cuisine: American
    Keyword: juicy pork, roasted pork
    Servings: 2
    Author: Nami
    • 1 pork tenderloin (1¼ lb)
    • Sea salt
    • Freshly ground black pepper
    • 3 Tbsp extra virgin olive oil
    Pork Brine:
    • 6 Tbsp honey
    • 12 bay leaves
    • 3 sprigs rosemary
    • 3 sprigs thyme (fresh)
    • 1 Tbsp Italian parsley
    • ½ cup garlic (crushed, with skin)
    • 2 Tbsp peppercorns
    • 1 cup sea salt
    • 8 cups water
    • 8 strands saffron
    • 5 basil leaves
    • 2 Tbsp unsalted butter
    • 2 cloves garlic
    • 6 sprigs thyme
    • 2 sprigs rosemary
    1. In a large saucepan, combine all ingredients for Pork Brine and bring it to a boil. Remove from the heat and let it cool down. Then chill in fridge until ready to use.
      Thomas Keller's Brined Pork Tenderloin 1
    2. Put the pork in the brine for 3 hours in the fridge.
      Thomas Keller's Brined Pork Tenderloin 2
    3. Rinse the pork under cold water.
      Thomas Keller's Brined Pork Tenderloin 3
    4. Pat dry with paper towel and sit in room temperature for 15 minutes.
      Thomas Keller's Brined Pork Tenderloin 4
    5. Preheat oven to 350F and season the pork generously with salt and pepper.
      Thomas Keller's Brined Pork Tenderloin 5
    6. Heat oil in a cast iron skillet and brown all sides.
      Thomas Keller's Brined Pork Tenderloin 6
    7. Add Seasonings and cook, turn the pork occasionally so all sides are coated with seasonings for 3 minutes. (I also added potatoes to roast together.)
      Thomas Keller's Brined Pork Tenderloin 7
    8. Place iron skillet in oven and roast for 15-20 minutes (depending on if medium or well-done is preferred). Remove from the oven and let the meat rest for 10 minutes.
    9. Slice pork into ½ inch slices and enjoy.
    Recipe Notes

    Adapted from Thomas Keller’s ad hoc at home.


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