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In a large bowl or ziptop bag, dissolve the salt in the water.
Remove the silverskin from the tenderloin and then put it into the bowl or ziptop bag with the salt water solution. Make sure the tenderloin is completely surrounded and covered by the water.
Refrigerate for at least 30 minutes but ideally 2 hours.
Remove the tenderloin from the liquid and rinse. Discard the liquid.
Preheat oven to 350°F.
Tuck the skinny side of the tenderloin in and secure it with metal skewers or butcher’s twine.
Season with any seasonings you’d like. Just remember that you already brined the tenderloin in salt so don’t add any salt here.
Put the pork tenderloin in a baking dish that fits it easily without needing to bend it at all.
Bake uncovered for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F.
Let the tenderloin rest on a cutting board for 5 minutes and then slice it in about 1/2-inch slices and serve.