Dont throw away that pickle jar without making this juicy pork tenderloin first.
Reserve the pickle juice to marinate pork tenderloin for succulent and flavorful results.
Ingredients
1 1/2lbpork tenderloin, trimmed
1 1/4cupsplus1 1/2Tbsp.dill pickle juice (from a 24-oz.
Photo:Victor Protasio
1/2tspkosher salt
Flaky sea salt
Directions
Place pork in a large zip-top bag or bowl.
Add 1 cup pickle juice.
Turn pork to coat in juice, then seal or cover.
Refrigerate for at least 2 hours and up to 4 hours.
Remove from refrigerator 30 minutes before cooking.
Preheat oven to 400F with a rack in center position.
Transfer pork to a paper-towel-lined plate.
Discard marinade; pat pork dry with paper towels.
Heat oil in a large oven-safe skillet over medium until hot and shimmering, about 1 minute.
Add pork; cook, undisturbed, until browned on 1 side, about 3 minutes.
Turn and cook until browned on all sides, about 2 minutes per side.
Add 1/4 cup pickle juice to skillet.
Transfer skillet to oven.
Transfer pork to a cutting board; let rest for 10 minutes.
Slice pork into 1/2-inch-thick slices.
Sprinkle with flaky sea salt.
Serve topped with dill sauce and more chopped dill.
2,000 calories a day is used for general nutrition advice.
