Reviews        Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Back to Spice and Brown Sugar-Rubbed Pork Tenderloin All Reviews for Spice and Brown Sugar-Rubbed Pork Tenderloin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients For the Seasoning Blend 2/3 cup packed light-brown sugar 1/4 cup pink peppercorns 1 tablespoon coarse salt 2 teaspoons dried oregano 2 teaspoons dried rosemary 1 teaspoon ground cinnamon 1 tablespoon black sesame seeds 2 teaspoons dried diced onion 2 teaspoons dried parsley For the Pork Loin 2 (12-ounce) pork tenderloins, silver skin removed 2 large yellow onions, chopped For the Brine 1/2 cup packed light-brown sugar 1/4 cup coarse salt 3 cups ice cubes

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2/3 cup packed light-brown sugar 1/4 cup pink peppercorns 1 tablespoon coarse salt 2 teaspoons dried oregano 2 teaspoons dried rosemary 1 teaspoon ground cinnamon 1 tablespoon black sesame seeds 2 teaspoons dried diced onion 2 teaspoons dried parsley

  • 2 (12-ounce) pork tenderloins, silver skin removed 2 large yellow onions, chopped

  • 1/2 cup packed light-brown sugar 1/4 cup coarse salt 3 cups ice cubes

Directions

Make the seasoning blend: In a small bowl, mix together all ingredients. Transfer half of blend to a large saucepan; set remaining seasoning blend aside.

Make the brine: Add 3 cups water, brown sugar, and salt to saucepan with seasoning blend. Set pan over high heat and bring to a boil; cook until sugar and salt have dissolved. Remove from heat; add ice and stir until cooled.

Make the pork loin: Place pork in a large resealable plastic bag. Add brine to bag; seal and refrigerate for 3 to 6 hours.

Preheat oven to 375 degrees.

Scatter onions over bottom of a roasting pan. Remove pork from brine; pat dry with paper towels. Rub reserved seasoning blend over tenderloins and place pork on top of onions. Transfer to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 30 minutes.

Let pork stand in roasting pan 15 minutes before slicing and serving.

Reviews

 Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Reviews

Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Spice and Brown Sugar-Rubbed Pork Tenderloin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spice and Brown Sugar-Rubbed Pork Tenderloin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest