Pickled pork tenderloin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork tenderloins | |
| 1¼ | cup | Vegetable oil |
| Orange Cilantro Salsa; see * Note | ||
| === BRINE === | ||
| 2 | quarts | Water |
| ¼ | cup | Sugar |
| 3 | tablespoons | Salt |
| 1 | tablespoon | Cumin seeds |
| 6 | Bay leaves | |
| 1 | tablespoon | Cracked black peppercorns |
| ½ | bunch | Thyme |
| ½ | bunch | Oregano |
Directions
* Note: See the "Orange Cilantro Salsa" recipe which is included in this collection.
Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight. Preheat the oven to 425 degrees. Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into ¼-inch diagonal slices across the grain and fan onto serving plates. Top with the Orange Cilantro Salsa and serve. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6156 broadcast 09-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.