Roasted Brined Pork Tenderloin Rolled in Toasted Pecans
- Ready In:
- 12hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Brine
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
looneytunesfan
United States