Pork Tenderloin

Tender and moist fennel-brined pork tenderloin seared and then roasted in a cast iron pan with butter, rosemary, and garlic.


Gently simmer salt, sugar, fennel seeds, peppercorns, and bay then add ice to cool.

Place the prepared tenderloin and the brine in an airtight container. Brine in the fridge for 4 to 24 hours.

Remove the tenderloin from the brine and completely dry with paper towels.

Coat with oil and then a garlic powder, paprika, salt, and pepper blend.

Sear on each side in a hot cast iron skillet until deeply browned.

Add butter, rosemary, and a clove of garlic to the pan.

Transfer the pan to a hot oven and roast for about 15 minutes.

Serve warm with your favorite sides. Enjoy!

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!