Pickled Pork Tenderloin

Recipe Ingredients

2		Pork tenderloins
1 1/4 cups	296ml	Vegetable oil
		Orange Cilantro Salsa - see * Note
		Brine
2		Water
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Salt
1 tablespoon	15ml	Cumin seeds
6		Bay leaves
1 tablespoon	15ml	Cracked black peppercorns
1/2		Thyme
1/2		Oregano

Recipe Instructions

* Note: See the "Orange Cilantro Salsa" recipe which is included in this collection.

Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.

Preheat the oven to 425 degrees.

Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4-inch diagonal slices across the grain and fan onto serving plates. Top with the Orange Cilantro Salsa and serve.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6156 broadcast 09-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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