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.
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.
- 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 total). 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 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).