Name: Truly-Tender Pork Tenderloin
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 cup boiling water; 3 tbsp kosher salt; 2 tbsp brown sugar; 3 cups cold water; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp black pepper; ½ tsp dried thyme; ¼ tsp cayenne; ¼ tsp kosher salt; 1 pork tenderloin 1 to 1 1/2 lb, silver skin removed; 1 tbsp olive oil; 1 tbsp water , for the pan; 2 tbsp butter; 1 cup chicken broth; 2 tbsp dijon mustard; 4 tbsp maple syrup; 1 tbsp apple cider vinegar; 1 tbsp soy sauce; 2 tsp cornstarch mixed with 1 tbsp cold water; Salt and pepper to taste

Ingredients

Scale

1 cup boiling water
3 tbsp kosher salt
2 tbsp brown sugar
3 cups cold water
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp dried thyme
¼ tsp cayenne
¼ tsp kosher salt
1 pork tenderloin 1 to 1 1/2 lb, silver skin removed
1 tbsp olive oil
1 tbsp water , for the pan
2 tbsp butter
1 cup chicken broth
2 tbsp dijon mustard
4 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp soy sauce
2 tsp cornstarch mixed with 1 tbsp cold water
Salt and pepper to taste

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Instructions

Brine the pork by stirring boiling water, kosher salt, and brown sugar until dissolved. Submerge the tenderloin in cold water for 30 to 60 minutes and then drain and pat dry.
Preheat the oven to 400°F. Heat an oven-safe skillet and mix the spice rub. Rub it over the tenderloin.
Add olive oil to the hot skillet and sear the pork for 2 to 3 minutes per side until browned.
Add water to the skillet and transfer it to the oven, roasting for 15 to 25 minutes until it reaches 145°F. Start checking at 15 minutes.
Remove the pork and let it rest for 10 minutes on a rimmed baking sheet.
In the same skillet, melt the butter until caramel brown. Stir in broth, Dijon, maple syrup, vinegar, and soy sauce, scraping browned bits. Boil and then simmer to reduce by half. Whisk cornstarch with cold water and add to the sauce, simmering for 30 to 60 seconds. Strain and season with salt and pepper.
Slice the pork into 1/2-inch medallions and serve with the glaze.

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Notes

Ensure the pork is patted dry before searing for a better crust.
Let the pork rest after cooking to retain juices and tenderness.
The glaze can be adjusted for sweetness by varying the maple syrup.

Author: Sarah
Prep Time: 45 minutes
Cook Time: 80 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 412
Sugar: 7g
Sodium: 1270mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 37g
Cholesterol: 85mg