Brined Pork Tenderloin - A Thomas Keller recipes From Ad Hoc at Home
Brine the Pork (about 4 hours before serving)
Pork Brine
18 bay leaves
6 fresh rosemary springs
3/4 oz fresh thyme sprigs
3 oz fresh flat leaf parsley sprigs
18 cloves garlic, crushed with the skin left on
3 T black peppercorns
1 1/2 c kosher salt
12 c water
3 pork tenderloins (silverskin removed)
Method
Bring all the ingredients except the pork tenderloin to boil. Stir and boil for 1 minute, until the salt is dissolved. Cool completely before adding the pork. (If you want to cool your brine quickly put the pot in a large bowl of ice).
Put the pork tenderloin and brine in a bowl just big enough to hold them. Let sit in the fridge for 4 hours (4 hours is the optimal time for brining...any more time left in the brine would make the pork too salty).
Cook the Pork
Ingredients
salt and pepper
1 T unsalted butter
1 garlic clove, crushed
3 fresh thyme sprigs
1 fresh rosemary sprig
4 - 5 slices cured (preserved) lemon slices
sea salt
Method
Remove the pork from the brine, rinse it and pat it dry. Let the pork sit at room temperature for 30 minutes.
Preheat oven to 350 F.
Heat the olive oil over medium-high heat in a large skillet. Salt and pepper the pork. Put the pork in the hot skillet and cook until golden brown on all sides, about 6 minutes. Add the butter, garlic, thyme, rosemary and lemon slices. Cook for another two minutes basting the herbs, lemon and garlic with the juices in the pan.
Move the pork to a roasting pan with a rack set in it. Lay the lemon slices across the top of the pork, overlapping them a little. Top with the thyme, rosemary and garlic. Roast for 20 minutes, until the pork registers 135-140 on an instant read thermometer.
Let the pork sit for 15 minutes before slicing to serve.
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