Photo by Rachel Amiralian

Juicy brined-and-seared pork tenderloin gets a sweet-and-savory brush of umami-rich green tomato glaze before finishing in a hot oven—be sure to use the herbed brown butter left in the skillet to pan-roast some seasonal vegetables, like Brussels sprouts, thin wedges of winter squash, sliced potato or carrots and parsnips.

 Serves 2–3

For pork and brine:
1 pound pork tenderloin
1 quart water
2 tablespoons salt
⅓ cup cane sugar
1 tablespoon fennel seeds, lightly toasted
1 tablespoon coriander seeds, lightly toasted
½ tablespoon black peppercorns, lightly toasted
1 bunch fresh thyme
1 bay leaf

To serve:
1 cup Green Tomato Glaze
2 tablespoons unsalted butter
2–3 cloves garlic, crushed
10 fresh sage leaves
1 bay leaf
trimmed Brussels sprouts, winter squash, carrots or potatoes, to serve (optional)

Place tenderloin in a container large enough that it will be fully submerged in liquid. Combine ¼ of the water with all dry ingredients and bring to a boil on the stove. Once liquid has come to a boil and the salt and sugar have dissolved, remove from heat and add the remaining water to cool the solution. Let brine cool to room temperature, then pour over the tenderloin. Brine overnight, for at least 8 hours but no more than 12.

The following day, remove pork from brine and pat dry, and let sit at room temperature for 30 minutes before cooking.

Preheat oven to 375°F. Warm the Green Tomato Glaze in a small pot over low heat. Heat a cast iron pan until it begins to smoke, then add 1–2 tablespoons of neutral oil, like safflower. 

Season the tenderloin with salt and pepper and place in the cast iron pan, searing first on the side with the most fat and sinew. The tenderloin will tense up at first; press down with a spatula to maintain pressure and get an even sear. Roll around in the pan to brown on all sides. 

Add butter, crushed garlic cloves, sage and bay leaf and spoon the butter over the meat to baste. Once the butter begins to brown, remove pan from heat, place tenderloin on roasting tray and remove aromatics from the pan. (If serving with Brussels sprouts, winter squash or potatoes, add them now to the fat in the pan, toss to coat, season with salt and pepper and roast in the oven alongside the pork.)

Before placing the tenderloin in the oven, brush with warm glaze until completely covered.

Place tenderloin in oven and glaze every 3–5 minutes, depending on the thickness of the tenderloin, 15–20 minutes total.

Using a meat thermometer, check that the internal temperature of the roast is 135°F. 

The temperature will carry over once it is removed from the oven, and eventually rest to a perfect 145°F. Allow to rest for at least ten minutes before slicing. Drizzle residual glaze from the roasting tray on the pork and roasted vegetables.

This recipe appeared as an online exclusive in October 2019 as part of a larger story on Green Tomatoes.