Roasted Pork Tenderloin
Juicy Pork Loin Seared and cooked in the Oven
Ingredients
- 3lbs/1.3kg pork tenderloin
- 4 tbsp table salt
- 1.5 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp coarse salt
- 1 cup chicken stock
- 6 sage leaves or 1/2 tsp dried
- 3 sprigs fresh thyme or 1 tsp dried
- 3 sprigs fresh rosemary or 1.5 tsp dried
- vegetable oil
Instructions
- Take a bowl or container and fill it ¾ of the way with cool water. Add 4 tbsp table salt and mix it up. Place the pork in the brine. The water should completely cover the pork. Leave this in the fridge for 4 hours.
- After 4 hours, remove pork from fridge. Heat oven to 400 degrees F or 205 degrees C. Remove the pork from the brine and pat dry. You want the meat to be as dry as possible. Take a small knife and poke small shallow holes all over the meat. Since the pork was sitting in salt water, you don’t need to use too much salt to season. Sprinkle 1/2 tsp coarse salt all over the meat. Then ground black pepper and garlic powder. Rub the seasonings all over the pork.
- Heat up an oven safe pan. Coat the bottom of the pan with a tablespoon of oil. The pan should be very hot. Place the meat in the pan. Cook 2 minutes each on the top, bottom and sides. There will be a nice crust on all sides. When all sides are seared, put the herbs in all around the pork. Add a tablespoon oil if there is none in the pan. You need a bit of oil, so the herbs can sizzle and give off their flavor. Now add half of the chicken stock. Transfer this carefully to the heated oven. Cook 15 minutes, then turn over the meat. Add more stock if there is none in the pan. You may not need to use all of the stock. Cook about 15 minutes longer or until the meat registers at least 145 degrees F on a thermometer. Transfer to a plate and let rest five to 10 minutes before carving. Spoon the pan juices all over the loin.
- ***If you don’t have an oven safe pan, transfer the pork to a shallow baking dish after searing.
- ***Pork loin is a long piece of meat and you might have to cut the pork loin to fit whichever dish you’re using.
- ***Some people will cook the loin to 150 - 155, that’s really up to you. I took it out when the meat was around 153 and it was perfect. It will have a tinge of light pink in the middle. Even if you overcook it a little, the meat will be juicy because of the brining step.
- ***If you carve the loin right away, all the juices will flow out of the meat. Don’t leave the meat in the pan to rest because it will continue to cook, especially with a cast iron pan.
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