Rosemary Pork Tenderloin

- in a 12” bowl in Post White/Slate Blue

I’ve had a lot of people inquire about reverse marinading. In a nutshell, you dry-brine your meat and then cook it lightly oiled. You then rest, slice, and place into the marinade fully cooked. The meat will still mop up the flavor, you still get the crisp of the seared meat, and you don’t have to worry about your marinade burning on the outside before the inside is fully cooked. Here’s my favorite recipe using the method:

-Ingredients-

-1-2 lbs pork tenderloin

-kosher salt

-coarse black pepper

-2 garlic cloves (pressed or minced)

-2 sprigs rosemary (finely chopped)

-4 tbsp olive oil (divided)

-1½ tbsp red wine vinegar

-lemon zest (optional)

-Method-

Place pork (likely 2 strips) on a rack on top of a rimmed baking sheet. Sprinkle generously with kosher salt (use less if using table salt) on every side. Set in refrigerator uncovered for 1 to 24 hours. The salt should dissolve into the pork, and the pork should turn a rich, deep pink.

For grilling with gas or charcoal, preheat grill to max heat. If using a stove and oven, preheat oven to 375 F and preheat a skillet on high.

Brush the pork with half of the olive oil (2 tbsp) and place on direct heat on grill or skillet. Sear each side until it’s nicely browned, but not burnt all over. Move to indirect heat on grill or into preheated oven. Cook until a meat thermometer reads 140 F in the thickest part of the tenderloin. Let rest on a cutting board for 10 minutes.

While the pork is cooking combine all remaining ingredients in a medium-large serving bowl. Whisk together.

Once the pork is rested, slice thinly with a sharp knife and add to marinade in the bowl. Mix everything together with your hands until the pork is thoroughly covered. Let stand for 10 to 20 minutes. Reheat in a warm oven if desired.