Tuesday, April 5, 2011

An old favorite that still works: Ad Hoc Pork Tenderloin

Thomas Keller's Ad Hoc at Home is pretty much my favorite cookbook ever. Although many of the recipes are a lot to take on, his brined pork tenderloin is simple enough to be in your weeknight rotation.

And it's allergy free for me!

The Brine:
3 tablespoons honey
4 bay leaves
1 large rosemary sprig
2-3 sprigs thyme
Several sprigs italian parsley
3-4 garlic cloves (smashed, skin left on)
Black pepper
1/4 cup kosher salt
4 cups water

Bring the brine to a boil for one minute to dissolve salt, then cool and strain.

Place one pork tenderloin in the brine for 3-4 hours (this is where it helps to work at home). Ideally, pull it out of the brine 30 minutes before cooking and wrap it in some paper towels on the counter to dry out and come up to room temp.

When you're ready to cook, pre-heat the oven to 350, and put a large skillet on the stove on medium-high heat. Gather the rest of your ingredients:

Canola Oil
2 tablespoons butter
2 garlic gloves, smashed with skin
6 sprigs of thyme
2 sprigs rosemary
1-2 lemons, thinly sliced (note: my boy TK uses preserved lemons, which take 2 weeks to make. I'm sure that's delicious, but trust me fresh lemon is also fine)

Put some Canola in your pan and start searing your pork tenderloin--I usually do 2 minutes per side on 3-4 sides depending on the shape. Once you're all browned up, toss all the rest of your aromatics in the pan--the butter will melt, the lemons will give up juice. Roll that tenderloin around to pick up all that delicious goodness for another 2 minutes.

Then place the tenderloin on a rack in a roasting pan, place the aromatics on top and drizzle the pan juices over, and pop in the oven for about 20 minutes until the internal temperature has reached 135 (for medium rare).

Pull it out and let rest for 15 minutes to redistribute the juices. I usually take that opportunity to steam some green beans (toss with olive oil and lemon) and make some parmesan polenta.

It's to die for, relatively healthy, and allergen free!


2 comments:

  1. Isn't that recipe supposed to take 2 weeks? lol

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  2. You still haven't made it yet, have you?!?! Get on it--it is delicious!

    ReplyDelete