Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Pickled Pork Tenderloin
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- Level: Easy
- Total: 7 hr 45 min
- Prep: 7 hr 30 min
- Cook: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 7 hr 45 min
- Prep: 7 hr 30 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
Brine:
ORANGE CILANTRO SALSA
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.
ORANGE CILANTRO SALSA
Yield:
1 1/2 to 2 cups
- Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
