Focused recipe
Pork Tenderloin with Rosemary and Garlic
This roasted pork tenderloin is brined for juiciness, then rubbed with fresh rosemary, garlic, and olive oil before searing and baking. The result is tender, flavorful meat with a golden crust. Serve with mashed potatoes, roasted vegetables, or steamed rice.
American Filipino Italian Mediterranean Updated 5/7/2013
Ingredients
Measured from the catalog payload.
- 2 lbs pork tenderloin
- 1/4 cup brown sugar
- 1/4 cup salt
- 4 cups water
- 1 cup ice cube
- 3 sprigs rosemary minced
- 6 cloves garlic minced
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
10 cooking steps
- Combine the salt, brown sugar, and 1 cup of water in a bowl. Microwave for 3 minutes, then stir until fully dissolved. Let it cool.
- Pour the remaining 3 cups of water into a large bowl or container. Add the cooled salt and sugar mixture along with the ice cubes. Stir gently.
- Add the pork tenderloin to the brine. Let it brine for 90 minutes. Remove it from the brine afterward and set aside. There is no need to rinse it.
- Place all the rub ingredients in a food processor. Process until the mixture becomes fine. You can also use a mortar and pestle.
- Rub the mixture all over the pork tenderloin. Let it sit for at least 1 hour. Overnight is even better.
- Preheat the oven to 400°F.
- Heat a pan and sear the pork tenderloin until all sides turn medium brown.
- Bake for 20 to 25 minutes or until the internal temperature reaches at least 145°F.
- Let the meat rest for 10 minutes, then slice.
- Transfer to a serving plate. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Dinner, Main Course, Main Dish, Pork comfort food, pork, pork tenderloin rosemary garlic, roasted, Savory Public recipe Revision 1