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!
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- 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
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.
Adapted from Thomas Keller’s ad hoc at home.
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