Dry Cured Pork Tenderloin Recipes

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PORK TENDERLOIN WITH SEASONED RUB



Pork Tenderloin with Seasoned Rub image

For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Steps:

  • Preheat the oven to 450 degrees F.
  • In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  • In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

HOME-CURED PORK TENDERLOIN 'HAM'



Home-Cured Pork Tenderloin 'Ham' image

Provided by David Tanis

Categories     breakfast, brunch, dinner, lunch, project, appetizer, main course

Time 1h30m

Yield 4 pounds cured pork tenderloin, about 24 servings

Number Of Ingredients 14

1 cup kosher salt
1 cup sugar
12 cups boiling water
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon curing salt (sel rose)
1 cup dry white wine for brine, plus 1/2 cup for cooking
4 pork tenderloins, about 1 pound each
2 medium onions, thinly sliced
1 small bunch fresh thyme

Steps:

  • Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
  • Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
  • Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 9 grams, TransFat 0 grams

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