½cupDiamond kosher salt(or ¼ cup Morton kosher salt)
4cupswater
Pork
1pork tenderloinsilverskin and fat removed
1tablespooncanola oil
1tablespoonunsalted butter
2garlic clovescrushed
3fresh thyme sprigs
1fresh rosemary sprig
salt & pepper to tastethe pork is brined, so you shouldn't need to add additional salt
Instructions
To make the brine
Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and honey.
Transfer the brine to another container big enough to hold the pork and add the remaining water. Cool completely before adding the pork. You can put the container over ice to cool it faster. Place the pork in the brine and refrigerate for 2 to 4 hours.
Thoroughly rinse and pat dry with paper towels. Then let the pork sit out for 30 minutes to get to room temp before cooking.
To cook the Pork Tenderloin
Preheat your oven to 350 degrees F.
Heat the canola oil over medium-high heat in a 10" to 12" skillet. Season the pork with pepper (no need to salt it since it was brined). Sear the pork in the hot skillet cook until it is golden on all sides, about 6 minutes.
Reduce the heat and add the butter, garlic cloves, thyme and rosemary to the pan. Spoon the melted butter, herbs and pan juices over the pork for another two minutes.
Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork.
Roast for about 20 minutes, or until the pork registers 135-140 degrees. The temperature will continue to rise after the pork is out of the oven.
Move to a cutting board, cover with foil and rest for 15 minutes.