Food Network: Pickled Pork Tenderloin

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Pickled Pork Tenderloin
c.1996, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
Brine:
2 quarts water
1/4 cup sugar
3 tablespoons salt
1 tablespoon cumin seeds
6 bay leaves
1 tablespoon black peppercorns, cracked
1/2 bunch thyme
1/2 bunch oregano
2 pork tenderloins
1 1/4 cup vegetable oil

Orange Cilantro Salsa, recipe follows

Directions
Bring the water to a boil in a large saucepan. Add the
remaining brine ingredients and set aside to cool. Place the tenderloins in the
brine, cover and refrigerate 8 hours or overnight.

To cook, preheat the oven to 425 degrees.

Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all
over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a
cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and
fan on serving plates. Top with the Orange Cilantro Salsa and serve.

Ingredients
ORANGE CILANTRO SALSA

4 oranges, peeled and sectioned
1 bunch cilantro, leaves and stems roughly chopped
1 small jalapeno chile, stemmed, seeded and finely diced
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper

Directions
Combine the oranges, cilantro, jalapeno, onion, olive

oil, red wine vinegar, salt and pepper. Mix well and set aside.

Yield: 1 1/2 to 2 cups