OLIVE BRINED PORK TENDERLOIN w/S-POT GRATIN

By BobD

Ingredients

• Pork tenderloins 2 each
• Olive brine 1 qt
• Water 1 qt
• Brown sugar 1 C
• Garlic head 1/2 each
• Rosemary sprigs 2 each
• Garlic, chopped 1 TBS
• Flat-leaf parsley, chopped 2 TBS
• Oregano, chopped 2 TBS
• Lemon juice 4 TBS
• Extra virgin olive oil 1 C
• Salt and freshly ground black pepper to taste
• Sweet potato gratin as needed

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Combine the olive brine, water, brown sugar and garlic head; stir to dissolve the sugar. Add the pork to the mixture and soak in the brine, refrigerated, for 2 days.

2. After the brining is complete, remove the tenderloins and pat dry. Portion the tenderloin into 2-ounce pieces, slicing on the bias; reserve.

3. Mix chopped garlic, parsley, oregano, lemon juice and olive oil in a bowl. Season with salt and pepper. Reserve.

4. In a sauté pan, sauté the pork tenderloins until golden brown. Then roast the tenderloins for 4 to 5 minutes in a 400 degree F oven. Warm the sweet potato gratin in a 350 degree F oven for 10 minutes and arrange one piece in the center of each serving plate. Place 3 pieces of the pork tenderloin on each plate and finish with the reserved lemon-oregano dressing.

Notes:
Olive brine is the brine from kalamata or mixed olives, olives removed.