Pickled Pork Tenderloin

Total Time:
7 hr 45 min
Prep:
7 hr 30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
  • 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
Brine:
  • 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
  • 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


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