Dry brining is the secret to this fantastic pork tenderloin. The flavors are amplified in this über moist dish when using this dry brining method.
Finicky cut of meat…
Pork tenderloin can be difficult to get right because it is a leaner cut. To avoid pork tenderloin that is dry and tasteless, simply use this dry brining method to seal in both moisture and flavor. If you combine dry brining with cooking to the optimum temperature, which is 130 °F, you will have yourself a fantastic pork tenderloin.
Dry brining…
I used to brine my pork in a salt solution, which is referred to as wet brining- and the most common method when talking about brining. It was a great way to seal in moisture but the flavor was sacrificed a bit because the water in the salt solution diluted the flavor of the pork.
Dry brining enlists all of the muscle-dissolving and moisture extracting properties of the salt without the watering down the flavor. “Moisture extracting, you say? But I thought we wanted to seal in moisture?!!”. Don’t worry, the salt extracts some excess liquid and then concentrates it on the surface, creating a pork juice brine that seals in moisture and boosts flavor. Can you say bacon-y!!!
To dry brine, simply dry your pork tenderloin really well and generously salt the entire surface area with kosher salt. Allow salt to stay on meat at least 8 hours- I usually salt in the morning so that its ready for cooking in the evening. After salting, place pork tenderloin on a plate (uncovered) and stick in the fridge for later. That’s it! Such a simple, yet essential step.
Mix things up with this amazing apricot dijon glazed pork tenderloin. Your friends and family will love it!!
Start the dry brine process about 8 hours before cooking pork tenderloin. Pat tenderloin dry and generously salt entire surface with kosher salt. Place on a plate (uncovered) and store in refrigerator until ready to cook. Preheat oven to 400° F. Heat an oven proof non-stick or cast iron skillet over medium-high heat. Melt 2 tbsp of ghee (or healthy oil) in skillet. Once the skillet is sizzling hot, arrange tenderloin(s) in pan and cook for about 12-15 minutes, turning every 3-4 minutes until each side is browned. Transfer tenderloin(s) to plate. Place apricot preserves, remaining 2 tbsp ghee, and dijon mustard to skillet. Stir to combine and cook for about 1 minute. Place tenderloin(s) back in skillet and turn to coat entire surface in glaze. Transfer to oven; turning tenderloin(s) every 4-5 minutes until the internal temperature reaches 130° F, about 15 minutes (but could be shorter depending on your oven so watch the internal temperature closely). Allow pork tenderloin(s) to rest about 10 minutes. Add apple cider vinegar to skillet and cook for additional 2 minutes off of heat, stirring frequently. You can add more ghee at this point, if you feel you need it. Slice pork, pour a bit of glaze over the slices and serve the rest of the apricot-dijon glaze on the side. Serve immediately.The Best D*amn Pork Tenderloin (with apricot-dijon glaze)
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2 Comments
Sandra
July 11, 2019 at 11:31 pmLooks like a delicious and easy recipe to try! Thank you for sharing
egrant.salvi
July 12, 2019 at 10:32 amSuper easy- just need to allow for some brine time! Hope you enjoy!!