Brined and Roasted Pork Tenderloin
The basic formula for a brine solution is 1 cup of salt to one gallon of water.
Immerse or better yet, bag the pork with the solution.
It is suggested to brine a whole pork tenderloin for 12 hours. Since I was short of time, I brined it for 4 hours and it worked out.
2 large cloves of garlic
1 t coarse salt
1 t dried oregano (or other spices you have on hand or that you like)
1 T olive oil
Make a rub out of above ingredients.
Rub all over the meat.
Brown meat in frying pan.
Roast pork in 400 degree oven for 30 minutes.
Check with meat thermometer to see if it registers 145 degrees F with a three minute rest as recommended by the National Pork Board.
Roast at least 25 minutes longer or until it is done to your liking.
Let stand for 10 minutes.
Note: To add a touch of sweetness, I brushed maple syrup on the pork tenderloin before roasting.
Served with baked potatoes, buttered corn, side of salad. I also had some brown rice for me and my older son who preferred rice to the potato. My husband and younger son preferred the baked potato. Sometimes I feel like a short order cook. I’m sure you know what I mean. In the end, though, my roasted pork tenderloin got the thumbs up!
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