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Herb-Brined Pork Tenderloin
Ingredients
- 1 lb Pork tenderloin
- 1 Cup Hot water
- 3 Cups Ice water
- 2 Tbsp Sea salt
- 4 cloves Garlic
- 12 sprigs Fresh thyme
- 1 tsp Dried rosemary
- ¼ tsp Whole black peppercorns
- As needed, olive oil
Directions
Add salt, garlic, thyme, rosemary and peppercorns to hot water.
Stir to dissolve salt, then add mixture to ice water.
Stir until completely cool, then add pork tenderloin, making sure it is covered in the liquid.
Let brine for 4-24 hours.
Preheat your oven to 400 F. Remove pork from brine, removing any herbs or peppercorns stuck to the pork. Pat dry with paper towels.
Cut off the tail piece so thickness of the pork is the same throughout. If needed, cut pork into 2 pieces to fit in pan.
Preheat a pan with olive oil on medium-high heat for 3 minutes. Add the pork and sear on all sides.
Remove pork and transfer to a foil-lined sheet pan. Cook in the oven until the internal temperature is 150F, about 20 minutes.
Remove from oven and let rest about 10 minutes to allow the internal temperature to rise to 155F.
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