Oct 31, 2011 Nami 89 Comments

Thomas Keller’s Pork Tenderloin

Name: Thomas Keller’s Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 pork tenderloin ((1¼ lb)); Sea salt; Freshly ground black pepper; 3 Tbsp extra virgin olive oil; 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

Print RecipeJump To Recipe

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.

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.

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!

My Other Recipes

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Thomas Keller’s Pork Tenderloin

4.89 from 9 votes

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Course: Main Course

Servings: 2

Ingredients

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

Seasonings:

2 Tbsp unsalted butter
2 cloves garlic
6 sprigs thyme
2 sprigs rosemary

Instructions

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.
Put the pork in the brine for 3 hours in the fridge.
Rinse the pork under cold water.
Pat dry with paper towel and sit in room temperature for 15 minutes.
Preheat oven to 350F and season the pork generously with salt and pepper.
Heat oil in a cast iron skillet and brown all sides.
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.)
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.
Slice pork into ½ inch slices and enjoy.

Recipe Notes

Adapted from Thomas Keller’s ad hoc at home.

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Pin202

Share6

If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!

Filed Under: Recipes Tagged With: pork, pork tenderloinRecipe type: Baking, Christmas, Dinner, Main Dish, Pork, Thanksgiving

You may also enjoy these recipes

Nabeyaki Udon | Easy Japanese Recipes at JustOneCookbook.com

Nabeyaki Udon 鍋焼きうどん

Corn Potage (Japanese Corn Soup) コーンポタージュ (コーンスープ) | Easy Japanese Recipes at JustOneCookbook.com

Corn Potage コーンポタージュ (Japanese Corn Soup コーンスープ)

Cold Curry Udon served with thinly sliced pork, grilled eggplant, boiled egg, cucumber, and tomatoes in a chilled curry sauce.

Cold Curry Udon 冷やしカレーうどん

Hamburger Steak (Hambagu) ハンバーグ