Brined Pork Tenderloin

Looking for the secret to perfectly juicy pork tenderloin that never dries out? This Cider Brined Pork Loin recipe uses a simple apple cider brine overnight, followed by a quick sear in a cast iron skillet and oven roast for tender, flavorful results every time. Make this cast iron pork tenderloin with an apple cider brine. today.

Course Main Course

Cuisine American

Keyword Brined Pork, Brined tenderloin, cast iron pork tenderloin, cider brined pork loin, Pork Tenderloin

Prep Time 15

Cook Time 20

Brining Time 12

Total Time 12 35

Servings

Calories 264kcal

Author Evelyn Osborn

Equipment

Ingredients

2 cups apple cider
3 Tablespoons salt
2 bay leaves
2 cloves garlic minced
1 teaspoon black peppercorns
1 ½ pound pork tenderloin

Instructions

How to brine the Pork Tenderloin

In a small saucepan, combine the apple cider, salt, bay leaves, garlic, and peppercorns.
Bring the mixture to a boil over medium heat, stirring constantly until the salt fully dissolves.
Remove from the heat and let the brine cool completely to room temperature (or speed it up by chilling in the fridge).
Place the pork tenderloin in a large resealable zip-top bag or a brine-safe container, then pour the cooled brine over it.
Seal or cover tightly and refrigerate overnight (or at least 8 hours) for the best flavor and tenderness.

How to cook the brined tenderloin in a Cast Iron Skillet

Preheat your oven to 425°F.
Remove the pork tenderloin from the brine, discard the brine, and thoroughly pat the meat dry with paper towels.
Heat a large cast iron skillet over medium-high heat until very hot.
Sear the tenderloin on all sides until lightly golden brown (about 2-3 minutes per side).
Transfer the skillet directly to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F in the thickest part.
Remove from the oven, tent loosely with foil, and let the pork rest for 5-10 minutes to redistribute the juices.
Slice against the grain and serve.

Nutrition