Feeding You Well with Pasture-Raised, Nutrient-Dense Meats, Poultry, & Eggs | Mooreland, IN

Citrus-Rosemary Pork Tenderloin

While working in the walk-in last week, I came across two rather small pork tenderloins; thinking that most of our customers would prefer a larger piece, I decided to bring them into the kitchen for our family to enjoy.  I wasn't quite sure how I wanted to prepare them, so leafed through a few of my favorite cookbooks for inspiration.  Two of my favorite flavors are lemon and rosemary, so I thought "Let's see how this turns out...".  The end result was SO good and I will definitely be making this again. 

Note: I used 2 half-pound pork tenderloins (for a total of 1 lb) so my measurements and times are based on this; because many pork tenderloins are larger (1 to 1.5 lbs in size), you will need to adjust accordingly if working with a larger quantity.

Ingredients

Brine--1/8 c brown sugar, 1/4 c salt, 2 c water
  • Directions: In a small saucepan, bring the water to a boil.  Add in the brown sugar and salt and whisk until dissolved.  Cool to room temperature.  Place the thawed pork loin in a bowl, pour the cooled brine solution over the meat (so that it is fully covered), cover with a lid/plastic wrap, and refrigerate for around 4 hours.
Citrus-Rosemary--to taste: salt, freshly ground black pepper, granulated garlic, dried rosemary, 2 TBSP oil, and the juice of 1 lemon
  • Directions: Pre-heat oven to 450F.  Remove the pork loin from the brine; pat dry with a paper towel and place on a plate.  Generously sprinkle the salt, black pepper, garlic and rosemary on all sides of the meat.  Meanwhile, add the oil to a cast iron (or other oven-safe) skillet and turn heat to medium-high.  Once hot, add the seasoned pork loin and sear on all sides (which will take about 4-5 minutes per side).  Once the pork loin is seared all around, turn off the heat and pour the lemon juice over the meat.  Place the skillet in the pre-heated oven and roast for about 12 to 15 minutes, or until internal temperature is 140F.  Once done, allow the meat to rest on a cutting board for about 8-10 minutes (which will bring the internal temperature up to 145F).  Slice and enjoy with your favorite side dishes (I made this rice and steamed veggies).

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