Brined Pork Tenderloin

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours 50 minutes

Ingredients

4 ½ tablespoons honey

9 bay leaves

½ bunch (½ ounce) thyme

½ bunch (about 2 ounces) flat-leaf parsley

½ cup garlic cloves (crushed, skin left on)

1 ½ tablespoons black peppercorns

¾ cup (3 ¾ ounces) Diamond Crystal brand kosher salt

6 cups water

2 pork tenderloins (about 1 ¼ pounds each), (silverskin and excess fat removed)

Canola oil

Kosher salt and freshly ground black pepper

2 tablespoons (1 ounce) unsalted butter

2 garlic cloves (smashed, skin left on)

6 thyme sprigs

Directions

To make the brine: Combine all the brine ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to three days.

Pour the brine into a container large enough to hold the pork and add the pork. Refrigerate for 4 hours (no longer, or the pork may become too salty).

Remove the pork (discard the brine) and rinse under cold water. Pat dry with paper towels, or let air-dry. Let the tenderloin sit at room temperature for 30 minutes.

Preheat the oven to 350°F. Set a roasting rack in a roasting pan.

Pour some canola oil into a large frying pan or small roasting pan large enough to hold the pork and heat over medium-high heat until hot.

Season the tenderloins with kosher salt and pepper, add to the pan and sear, turning them occasionally, until golden brown on all sides, about 6 minutes.

Add the butter, garlic, and thyme and cook, tilting the pan and using the spoon to baste the pork with the juices, for 2 minutes.

Transfer the meat to the roasting rack. Top with the garlic, rosemary, and thyme. Roast until the internal temperature is 135° to 140°F (use the latter if you prefer your pork less pink), about 20 minutes. Remove from the oven and let the meat rest for 15 minutes for medium-rare to medium.

Slice the pork on the diagonal into ½-to-¾–inch-thick slices. Arrange the slices on a serving platter and garnish with the garlic and thyme.

Nutrition

• Calories: 271 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Cholesterol: 133 mg
• Sodium: 2424 mg
• Total Carbohydrate: 3 g
• Total Sugars: 3 g
• Protein: 39 g