Seared Pork Tenderloin with Tropical Salsa

Pork brine

  • -2 Tbsp. coarse salt
  • -2 Tbsp. sugar
  • -1 tsp. garlic powder
  • -1 tsp. bay powder or 2 bay leaves
  • -pinch of red pepper flake
  • -1 tsp. coarsely ground black pepper

Cover the meat with water and stir in all the seasonings until dissolved.  Allow to brine (refrigerated) for up to 8 hrs.  Remove from the brining solution and bring to room temp. 30 min. before cooking.

Tropical salsa
  • -1 sm. yellow onion, finely diced
  • -1 1/2 c. fresh pineapple, diced (canned OK in a pinch)
  • -3/4 c. pomegranate arils (“seeds”)
  • -2 Tbsp. cilantro (fresh coriander), chopped
  • -1 clove garlic, minced
  • -1/2 mango, peeled, seeded, and diced
  • -dash of ground red chilis or cayenne pepper
  • -juice of 1 1/2 limes
  • -salt and pepper, to tast

Preheat the oven to 425F.  Combine the salsa ingredients and chill for 20 minutes while you prepare the meat.

  • -1 pork tenderloin (mine was a little over 1 lb.)
  • -2 tsp. sweet paprika
  • -1/2 tsp. garlic powder
  • -1/2 tsp. unsweetened cocoa powder
  • -3/4 tsp. salt
  • -1/2 tsp. ground black pepper
  • -1 tsp. cumin
  • -1/4 tsp. dried oregano
  • -vegetable oil, for searing

  • Trim as much visible fat and silverskin (white/shiny muscle membrane) from the meat as you can.  Mix the remaining dry ingredients in a small bowl, then rub all over the tenderloin using your hands.  Heat a few tablespoons oil in a large skillet or roasting pan until almost smoking.  Add the meat to the pan and do not move until the bottom is very brown.  Repeat on all sides.
  • Remove the meat to an oven-safe glass pan (if not using a roaster) and cover with foil.  Roast @ 425F for 14-20 min., or until done to your liking.  It’s OK if the center is faintly pink.  If the meat feels firm but slightly springy to the touch, it’s done.
  • Place the meat on a clean cutting board and tent with foil for 5 min. while you assemble the side dishes on plates.  (Black beans and rice are nice accompaniments.)
  • Once the meat has rested, slice thinly on the diagonal and serve topped with the salsa. Add salt and pepper to taste.

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