Title: Pickled Pork Tenderloin
Categories: Toohot06
Yield: 4 servings

2 Pork tenderloins
1 1/4 c Vegetable oil
Orange Cilantro Salsa; see *
-Note
=== BRINE ===
2 qt Water
1/4 c Sugar
3 tb Salt
1 tb Cumin seeds
6 Bay leaves
1 tb Cracked black peppercorns
1/2 bn Thyme
1/2 bn Oregano

* Note: See the "Orange Cilantro Salsa" recipe which is included in this
collection.

Bring the water to a boil in a large saucepan. Add the remaining brine
ingredients and set aside to cool. Place the tenderloins in the brine,
cover and refrigerate 8 hours or overnight. Preheat the oven to 425
degrees. Heat the oil in an ovenproof skillet over high heat. Sear the
tenderloins all over. Then transfer to the oven and bake for 8 to 10
minutes. Transfer to a cutting board. Cut the meat into 1/4-inch diagonal
slices across the grain and fan onto serving plates. Top with the Orange
Cilantro Salsa and serve. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6156 broadcast 09-13-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.