Mexican Pork Tenderloin

Serves : 4

Comments: This recipe comes from the "Mesa Mexicana" cookbook. It is great served with homemade refried beans (also on this web site).

 

Ingredients:

  • 2 quarts water
  • 1/4 cup sugar
  • 3 tablespoons salt
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns, cracked
  • 6 bay leaves
  • 1/2 bunch fresh thyme OR
  • 1 tablespoon dried thyme
  • 1/2 bunch fresh oregano OR
  • 1 tablespoon dried oregano
  • 2 pork tenderloins (each about 1 to 2 pounds)
  • 1/4 cup vegetable oil
  • {Orange Cilantro Salsa}

Instructions:

Bring the water to a boil in a large saucepan. Add the next 7 ingredients (sugar through oregano) and set aside to cool. Place the tenderloins in the brine to marinate, cover, and refrigerate 8 hours or overnight, turning over once during marination.

To cook, 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 until juices run clear. (Note: it took my tenderloins much longer to cook. I wound up cooking them 10 minutes at 425 and then reducing the heat to 350 and cooking another 20 minutes or so.) Transfer the meat to a cutting board. Cut the meat into half-inch diagonal slices across the grain and fan onto serving plates. Serve with orange salsa.