As most of us home cooks know, you can't really go wrong with a pork tenderloin at the dinner table. It's a cut of pork that's easily handled (although don't over-cook it, that would be a shame!) and lends itself to a lot of different flavour profiles.
If you've never brined meat before, try it with this recipe and you'll be disappointed in yourself for never doing it before. Not only does this brine add a ton of flavour, but it helps prevent overcooking, keeping the meat nice and juicy.
4 cups water
4 garlic cloves
1 yellow onion (quartered)
1 1" piece ginger root (peeled)
3 tablespoons salt
1 tablespoon cane sugar
2 tablespoons sriracha
10 ice cubes
1 large pork tenderloin
Pan drippings from roasting tenderloin (see below)
2 tablespoons cane sugar
2 tablespoons maple syrup
1 teaspoon white wine vinegar
1/2 teaspoon chili flakes
Place first 7 ingredients in a medium pot and bring to a simmer on medium-high heat.
Remove from heat and pour into a large baking dish. Add ice cubes and allow to cool to room temperature, about 5 minutes.
Place pork tenderloin in the brine, cover and let sit in refrigerator for at least 6 hours (overnight is best).
When ready to cook tenderloin, remove meat from brine, pat dry with paper towel and let come near to room temperature, approximately 15 minutes.
Preheat oven to 400 degrees and heat up a large oven-safe pan on medium-high heat.
Sear tenderloin on all sides and then place in oven to roast until centre registers at 160F or 71C ("pork is done at 71!"), about 20 minutes.
Remove from oven, transfer to a carving board to rest before serving. Reserve pan drippings.
Combine pan drippings with sauce ingredients in a medium pan. Bring to a simmer on medium-high heat and cook until mixture thickens to form a syrup-like consistency, about 8-10 minutes.
To serve, slice tenderloin, season lightly with salt and pepper, place onto a large serving platter and drizzle with maple sauce.
Prep Time: 720 Minutes
Cooking Time: 40 Minutes
Total Time: 742 Minutes