This is a roasted pork tenderloin dish with a sweet and sour glaze. Although it needs a while to brine, if you plan ahead of time this is really simple to do even on a weeknight. —Jeremy Kross
For the Pork
1 pound Pork Tenderloins
head of Garlic
For the Glaze
Salt (to taste)
Pepper (to taste)
In This Recipe
Start by mixing the brine for the pork. Combine the water, salt, sugar, honey and molasses in a large pot over high heat, stir until all of the salt and sugar granules have dissolved (the molasses will turn the mixture a tan color).
Cut the head of garlic in half and smash it, add to the pot. Also add the thyme, peppercorns, mustard seeds and bay leaves. Simmer the mixture for 3-4 minutes. Remove from heat and add the 4 cups of ice. Feel the brine to make sure it is cool, if not place in the refrigerator for 15 minutes.
Pour the brine into a plastic container with a lid and add the two pork tenderloins, place in the fridge. Allow the pork to sit in the brine for at least 6 hours and up to 12.
Remove the pork from the brine, rinse and allow to air-dry in the fridge for 30 minutes, and then on the counter for another 30 (to allow it to reach room temperature). Preheat the oven to 400 degrees
In the meantime whisk all the ingredients for the glaze together in a small bowl, it should have the consistency of a vinaigrette, add water if needed.
Add both tenderloins to an ovenproof baking dish and roast until the internal temperature reads 160 degrees (about 15 minutes). Starting 5 minutes into cooking use a brush to spread the glaze onto the tenderloins, repeat every 3 minutes.
When the pork reaches 160 degrees remove from the oven and let sit covered with foil on a cutting board for 15 minutes. After it rests, slice at an angle into medallions. If you have any glaze left, pour over the pork.