Name: Pickled Pork Tenderloin
Prep time: P0Y0M0DT7H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT7H45M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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; 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

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.

On Tonight

Pickled Pork Tenderloin

Brine:

ORANGE CILANTRO SALSA

ORANGE CILANTRO SALSA

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