· 4 Tbsp. kosher salt· 4 cups cold tap water· 1-lb. pork tenderloin· metal skewers· seasonings (pepper, garlic powder, etc.)
Step 1In a large bowl or ziptop bag, dissolve the salt in the water.Step 2Remove the silverskin from the tenderloin and then put it into the bowl or ziptop bag with the salt water solution. Make sure the tenderloin is completely surrounded and covered by the water.Step 3Refrigerate for at least 30 minutes but ideally 2 hours.Step 4Remove the tenderloin from the liquid and rinse. Discard the liquid.Step 5Preheat oven to 350°F.Step 6Tuck the skinny side of the tenderloin in and secure it with metal skewers or butcher’s twine.Step 7Season with any seasonings you’d like. Just remember that you already brined the tenderloin in salt so don’t add any salt here.Step 8Put the pork tenderloin in a baking dish that fits it easily without needing to bend it at all.Step 9Bake uncovered for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F.Step 10Let the tenderloin rest on a cutting board for 5 minutes and then slice it in about 1/2-inch slices and serve.