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Thomas Keller Pork Tenderloin
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Preparation time: 30 minutes
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| Print Thomas Keller’s Pork Tenderloin Cook Time: 30 minutes Yield: Serves 2 Ingredients: | |
| 1 | pork tenderloin, (1¼ lb) |
| Sea salt | |
| Freshly ground black pepper | |
| 3 Tbsp. | olive oil |
| Pork Brine | |
| 6 Tbsp. | honey |
| 12 | bay leaves |
| 3 | rosemary sprigs |
| 3 sprigs | fresh thyme |
| 1 Tbsp. | Italian parsley |
| 1/2 cup | crushed garlic with skin |
| 2 Tbsp. | peppercorns |
| 1 cup | sea salt |
| 8 cups | water |
| 8 strands saffron | |
| 5 | basil leaves |
| Seasonings | |
| 2 tablespoons | unsalted butter |
| 2 garlic gloves | |
| 6 | thyme sprigs |
| 2 | rosemary sprigs |
Instructions:
In a large saucepan, combine all ingredients for Pork Brine and bring it to a boil. Remove from the heat and let it cool down. Then chill in fridge until ready to use.
Put the pork in the brine for 3 hours in the fridge.
Rinse the pork under cold water.
Pat dry with paper towel and sit in room temperature for 15 minutes.
Preheat oven to 350F and season the pork generously with salt and pepper.
Heat oil in a cast iron skillet and brown all sides.
Add Seasonings and cook, turn the pork occasionally so all sides are coated with seasonings for 3 minutes. (I also added potatoes to roast together.)
Place iron skillet in oven and roast for 15-20 minutes (depending on if medium or well-done is preferred). Remove from the oven and let the meat rest for 10 minutes.
Slice pork into ½ inch slices and enjoy.
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