This version got good reviews. Brine without the salt – defrost pork tenderloin in water. When defrosted, remove from water, pat dry, remove the silverskin, fat and any membranes. Rub with achiote paste and place in fridge, uncovered for 30 minutes to 8 hours.
1 pork tenderloin
French’s mustard, about 3 tbsp, enough to cover a tenderloin
Rosemary, chopped, about 1.5 – 2 tbps
Preheat oven to 400° F. Heat oil an oven-safe saute pan to medium heat. Sear pork about 1 or 2 minutes per side. Mix French’s mustard and rosemary. Completely cover the tenderloin with the mixture and cook in the oven until the internal temperature is 160° F, about 16 – 20 minutes. If the ends are cooked but the middle is not, cut the tenderloin in pieces and cook a few extra minutes. Rest the meat 5 – 10 minutes.
1 1/2 Tsp paprika (sweet/mild/Spanish)
1 Tbsp brown sugar
1 Tbsp ground cumin
1/2 Tsp chili powder
1/8 Tsp cayenne powder
- Brine the pork – 1 Tbsp of salt per cup of water. Use enough water to cover the tenderloin. Let the meat in the brine for about two hours. Even 30 minutes helps and 24 hours max.
- Preheat oven to 425 degrees F.
- Sear pork for one minute per side. Cover with dry rub. Cook for about 15 minutes. If you have a digital thermometer, cook to an internal temperature of 145 degrees. I don’t so I tend to overcook it a bit to be on the safe side.
- 1 tsp rose harissa, use more or less to taste
- 1/4 teaspoon crushed red chilis
- 1/4 teaspoon sweet paprika