If you think that preparing a delicious glazed tenderloin for family gatherings is slow and laborious, we are here to prove you wrong!
- Servings 8
- 35 Mins
- 1⁄2 cup kosher salt
- 1⁄2 cup (packed) light brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 4 bay leaves
- 1 center‐cut boneless pork loin roast (about 3 1⁄2 pounds), clean and fat removed
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1⁄2 teaspoon freshly ground black pepper 1⁄2 cup dry white wine
- 1 1⁄2 cups pineapple juice
- 1 pound pearl onions, peeled
- To brine the pork, stir kosher salt, brown sugar, peppercorns, coriander seeds, and bay leaves with 2 cups of warm water in the 10-quart Mixing Bowl until the salt dissolves. Pour 6 cups cold water. Add the pork (the pork should be submerged in the liquid), cover, and refrigerate overnight.
- Mix the garlic, 2 tablespoons olive oil, rosemary, thyme and pepper in the 1-quart Mixing Bowl. Remove the pork from the brine and pat dry with paper towel (discard the brine). Completely coat the pork loin with the herb mixture.
- Preheat 6-quart Dutch Oven at medium-high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add the pork, reduce heat to medium and sear for 4 minutes, or until pork is browned. Carefully turn the pork over and sear for another 4 minutes, or until browned.
- Reduce heat to low, cover the pan with the Redi-Temp® valve closed, and cook for about 20 minutes, or until pork loin is fully cooked. Transfer the pork loin to a plate and reserve.
- Add the wine to the same pan you used to cook the pork and let it boil at high temperature for 1 minute or until almost evaporated, whisking the bottom of the pan to remove the browned bits.
- Stir in the pineapple juice and pearl onions; continue cooking at medium-high for about 3 minutes. Reduce heat to medium and add the pork loin back to the pan; cook without covering for 3 more minutes. Turn off the stove.
- Carefully remove pork from saucepan and cut into slices. Top with pearl onions and sauce and serve immediately with your favorite rice and vegetables.