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This recipe makes a simple but flavorful brine and is enough for a 1 1/2 lb to 2lb tenderloin. Prepare brine either the night before or early in the morning, let it brine in the fridge and remove from refrigerator about 30 minutes prior to cooking.
So with a simple brine recipe and not overcooking, this Brined Pork Tenderloin is moist and delicious and makes an easy make-ahead dish.
Tip: This brine/marinate container on Amazon is similar to the one I have used forever, it’s made so it holds the meat off the bottom and the brine or marinade can surround the meat.
Serve this Brined Pork Tenderloin with:
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Brined Pork Tenderloin
- In a small saucepan, combine the apple cider, salt, bay leaves, garlic and peppercorns
- Bring to a boil, stirring constantly until the salt is dissolved
- Remove from heat and allow brine to completely cool
- Place the tenderloin in a marinade/brine container or a ziplock bag and pour in the cooled brine
- Cover and place in fridge overnight
- Preheat the oven to 425 degrees F
- Remove the pork tenderloin from brine and pat dry with paper towels. Discard brine
- Heat a large cast iron skillet (oven-safe skillet) over medium-high heat.
- Sear the pork loin on all sides until lightly brown.
- Place skillet with pork loin in oven and roast for 15-20 minutes until internal temperature reaches 145 degrees F. Remove from oven and let rest for 5-10 minutes.
- Slice tenderloin and serve