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Recipe from Mark Miller
Make and share this Roasted Brined Pork Tenderloin Rolled in Toasted Pecans recipe from Food.com.
- 2 whole cinnamon sticks
- 3 whole star anise
- 3 bay leaves
- 1 tablespoon allspice berry
- 1 tablespoon cumin seed
- 1⁄4 teaspoon whole cloves
- 1 clove garlic
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 3 cups warm water
- 3 tablespoons sugar
- 2 tablespoons kosher salt
- 4 pork tenderloin, trimmed of fat and silverskin (about 8 ounces each)
- 1⁄2 cup honey mustard
- 1 cup chopped pecans
- To prepare the brine: Coarsely grind all the spices in an electric spice mill, without powdering them.
- Combine the spices, warm water, sugar, and salt in a heavy saucepan and stir to dissolve.
- Bring to a boil over high heat, remove from the heat, and let cool.
- Place the tenderloins in the brine, cover with plastic wrap, and marinate in the refrigerator for 12 to 14 hours.
- To prepare the pork: Remove the tenderloins from the brine and let them come to room temperature, 1 to 2 hours.
- Preheat the oven to 425 degrees.
- Place the tenderloins on a roasting pan, brush them with some of the honey mustard, and roast, turning them every 5 minutes, for 15 to 20 minutes, or until the internal temperature is about 140 degrees for medium rare.
- Remove from the oven, brush heavily with the remaining honey mustard, and roll them in the chopped pecans.
- Put them back in the oven for 4 to 5 minutes to brown the pecans, taking care not to burn the nuts.
- Remove the tenderloins from the oven and let them rest for a few minutes.
- Slice the meat diagonally into 1/2-inch slices.
Very very good! I roasted it at a slightly higher temp (450F) to compensate for the fact that I could not take the meat off the refrigerator 1 hour before roasting it. Briging is definitely the way to go for cuts like pork tenderloin... Moist, tender, flavorful...
This is an outstanding recipe! I had two large pork loins and brined them for 36 hours, then left them to dry out overnight before cooking them the next day for a birthday dinner party. I did not use honey mustard but rather dijon mustard mixed with raw honey and omitted the nuts - some guests are allergic. The meat had an amazing flavour and I was complimented by all who attended. Thanks for a keeper recipe!
Absolutely wonderful! The brine smells heavenly. Easy to prepare. My guests scooped up the nuts that fell off the pork from the empty platter! Hardly had to wash the plate. Geoff Ireland