Thomas Keller’s Pork Tenderloin

Instructions

1. In a large saucepan, combine all ingredients for the pork brine and bring it to a boil. Remove from the heat and let it cool down. Then chill in the refrigerator until ready to use.
2. Put the pork in the brine for 3 hours in the fridge.
3. Rinse the pork under cold water.
4. Pat dry with a paper towel and sit at room temperature for 15 minutes.
5. Preheat oven to 350ºF (180ºC) and season the pork generously with salt and pepper.
6. Heat oil in a cast-iron skillet and brown all sides.
7. Add Seasonings and cook, turn the pork occasionally so all sides are coated with seasonings for 3 minutes (I also added potatoes to roast together).
8. Place iron skillet in oven and roast for 15-20 minutes (depending on if medium or well-done is preferred). Remove from the oven and let the meat rest for 10 minutes. Slice pork into ½ inch (1.3 cm) slices and enjoy.
9. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.