Are you tired of dry, bland pork tenderloin? This recipe will change your mind! Forget tough, overcooked meat; we're diving into the world of unbelievably juicy and flavorful pork tenderloin, all thanks to a simple yet powerful brine. This easy recipe is perfect for a weeknight dinner, a special occasion, or even meal prepping for the week ahead. It’s a delicious dish that’s both healthy and incredibly satisfying. Get ready to experience the best pork tenderloin you've ever tasted!
Ingredients:
For the Brine:
- 4 cups water
- 1/2 cup kosher salt (adjust to taste, see tip below)
- 1/4 cup brown sugar
- 2 tablespoons black peppercorns
- 4 bay leaves
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 garlic clove, smashed
For the Pork Tenderloin:
- 1 (1.5-2 pound) pork tenderloin, trimmed of silver skin
Instructions:
Brining the Pork Tenderloin:
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Prepare the Brine: In a large saucepan, combine water, salt, brown sugar, peppercorns, bay leaves, rosemary, thyme, and smashed garlic. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
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Submerge the Pork: Once the brine is cool, place the pork tenderloin in a large resealable bag or a shallow container. Pour the brine over the pork, ensuring it's fully submerged. If using a bag, remove as much air as possible before sealing.
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Refrigerate: Refrigerate the pork in the brine for at least 4 hours, or preferably overnight (up to 12 hours). The longer it brines, the more flavorful and juicy the tenderloin will be.
Cooking the Pork Tenderloin:
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Preheat & Prepare: Preheat your oven to 400°F (200°C). Remove the pork tenderloin from the brine and pat it dry with paper towels. This step is crucial for achieving a nice sear.
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Sear (Optional): For extra flavor and a beautiful crust, you can sear the pork tenderloin in a hot skillet with a little oil (about 2-3 minutes per side). This step is optional, but highly recommended.
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Roast: Place the pork tenderloin in a roasting pan and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C). Cooking time will depend on the size of your tenderloin; always use a thermometer to ensure it's cooked through.
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Rest: Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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Serve: Slice the pork tenderloin and serve immediately. Enjoy!
Tips for the Best Pork Tenderloin:
- Salt Adjustment: The amount of salt in the brine can be adjusted to your preference. Start with the recipe's amount and add more if you prefer a saltier brine. Taste the brine before adding the pork.
- Don't Overcook: Overcooked pork tenderloin is dry and tough. Use a meat thermometer to ensure it's cooked to the perfect temperature.
- Herb Variations: Feel free to experiment with different herbs and spices in your brine. Garlic powder, onion powder, or even a pinch of red pepper flakes can add a nice kick.
Variations:
- Apple Cider Brine: Replace half the water with apple cider for a sweet and savory flavor.
- Citrus Brine: Add orange or lemon slices to the brine for a bright, citrusy note.
- Maple Brine: Incorporate maple syrup for a touch of sweetness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 2-5g
This recipe provides a healthy and delicious meal option. The brining process adds incredible flavor and ensures a juicy, tender pork tenderloin every time. It’s a quick dinner idea that’s perfect for busy weeknights and impressive enough for special occasions. Enjoy creating this amazing homemade dish!