Pickled Pork Tenderloin Recipe

Name: Pickled Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1/4 cup sugar; 3 tablespoons salt; 1 tablespoon cumin seeds; 6 bay leaves; 1 tablespoon black peppercorns, cracked; 1/2 bunch thyme; 1/2 bunch oregano; 2 pork tenderloins; 1 1/4 cup vegetable oil; Orange Cilantro Salsa, recipe follows; 4 oranges, peeled and sectioned; 1 bunch cilantro, leaves and stems roughly chopped; 1 small jalapeno chile, stemmed, seeded and finely diced; 1 small red onion, julienned; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1 teaspoon salt; 1/2 teaspoon cracked black pepper

Servings: persons

2 quarts water
1/4 cup sugar
3 tablespoons salt
1 tablespoon cumin seeds
6 bay leaves
1 tablespoon black peppercorns, cracked
1/2 bunch thyme
1/2 bunch oregano
2 pork tenderloins
1 1/4 cup vegetable oil
Orange Cilantro Salsa, recipe follows
4 oranges, peeled and sectioned
1 bunch cilantro, leaves and stems roughly chopped
1 small jalapeno chile, stemmed, seeded and finely diced
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper

1
Bring the water to a boil in a large saucepan.
2
Add the remaining brine ingredients and set aside to cool.
3
Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
4
To cook, preheat the oven to 425 degrees.
5
Heat the oil in an ovenproof skillet over high heat.
6
Sear the tenderloins all over.
7
Then transfer to the oven and bake for 8 to 10 minutes.
8
Transfer to a cutting board.
9
Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates.
10
Top with the Orange Cilantro Salsa and serve.
11
Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper.
12
Mix well and set aside.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 quarts water, 1/4 cup sugar, 3 tablespoons salt, 1 tablespoon cumin seeds, and more.

Yes, Pickled Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Pork Tenderloin

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