Brined Pork Tenderloin

This is seriously delicious and a must make recipe if you love tender pork with tons of flavor.

📝 Ingredients

• 3 tablespoons honey
• 3 bay leaves
• 2 fresh rosemary springs
• 4 fresh thyme sprigs
• 6 garlic cloves (crushed)
• 1 tablespoon black peppercorns
• 1/2 cup Diamond kosher salt ((or 1/4 cup Morton kosher salt))
• 4 cups water
• 1 pork tenderloin (silverskin and fat removed)
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 2 garlic cloves (crushed)
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• salt & pepper to taste (the pork is brined, so you shouldn't need to add additional salt)

👨‍🍳 Instructions

1. 1--- To make the brine ---
2. 2Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and honey.
3. 3Transfer the brine to another container big enough to hold the pork and add the remaining water. Cool completely before adding the pork. You can put the container over ice to cool it faster. Place the pork in the brine and refrigerate for 2 to 4 hours.
4. 4Thoroughly rinse and pat dry with paper towels. Then let the pork sit out for 30 minutes to get to room temp before cooking.
5. 5--- To cook the Pork Tenderloin ---
6. 6Preheat your oven to 350 degrees F.
7. 7Heat the canola oil over medium-high heat in a 10" to 12" skillet. Season the pork with pepper (no need to salt it since it was brined). Sear the pork in the hot skillet cook until it is golden on all sides, about 6 minutes.
8. 8Reduce the heat and add the butter, garlic cloves, thyme and rosemary to the pan. Spoon the melted butter, herbs and pan juices over the pork for another two minutes.
9. 9Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork.
10. 10Roast for about 20 minutes, or until the pork registers 135-140 degrees. The temperature will continue to rise after the pork is out of the oven.
11. 11Move to a cutting board, cover with foil and rest for 15 minutes.
12. 12Slice and serve.