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!
In a large saucepan, combine all ingredients for the pork brine and bring it to a boil. Remove from the heat and let it cool down. Then chill in the refrigerator 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 a paper towel and sit in room temperature for 15 minutes.
Preheat oven to 350ºF (180ºC) 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 (1.3 cm) slices and enjoy.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
Notes
The recipe is adapted from Thomas Keller’s ad hoc at home.