Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pickled Pork Tenderloin
- Level: Easy
- Yield: 4 servings
- Total: 7 hr 45 min
- Prep: 7 hr 30 min
- Cook: 15 min
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
- 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.