Thomas Keller's Brined Pork Tenderloin

Thomas Keller’s Pork Tenderloin

Course: Main Course
Cuisine: American
Keyword: juicy pork, roasted pork
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2
Author: Nami

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! 

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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

  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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