Holiday ham leftovers take weeks to finish. Instead, prepare a basic one pound pork tenderloin just as you would prepare a ham. The result is a traditionally brined, brown-sugar-coated "ham" for two in just one day. It even comes out pink! This recipe uses pink brining salt from Williams Sonoma, but you could use Prague #1 instead.
2 3/4 cups water
1/3 cup packed dark brown sugar
1/4 cup kosher salt
1 teaspoon curing salt
1 (1 lb.) pork tenderloin, trimmed
1/2 cup maple syrup
1 1/2 teaspoons black pepper
How to Make It
Place water, sugar, and salts in a saucepan over high heat stirring until sugar dissolves, 4 to 5 minutes. Let cool to room temperature.
Place pork in a nonreactive bowl or glass baking dish. Pour brine over pork. Refrigerate 24 hours.
Preheat oven to 400°.
Place pork on a rack in a roasting pan. Roast at 400° on the middle rack of oven for 10 minutes. Combine syrup and pepper; brush pork with maple mixture. Continue cooking pork until a thermometer inserted into the pork registers 130°, about 15 to 18 minutes, brushing with maple mixture every 5 minutes. Turn broiler to low. Continue cooking pork until a thermometer inserted into the pork registers 140° and pork is pinkish brown and caramelized, about 5 to 7 minutes. Remove from oven. Let stand 10 minutes. Slice and serve with remaining glaze.
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I didn't want the typical ham for Easter meal and decided to give this recipe a try. I was able to find the pink curing salt (at Academy--not all of them carry it). It was so easy to make and the result was perfect! In the instructions, it said to turn broiler to low(??? The broiler is on or it isn't), so I just let it keep roasting. I took it out at about 134 degrees and let it rest while I finished the rest of the meal. I was actually afraid I had overlooked it because it was a bit "stiff" when I removed it from the pan--but when I sliced into it and took that "cook's taste"--it was perfect! I will definitely make this again!
I made this for Easter lunch and we all liked it. I couldn't find the pink curing salt (I live in a smaller city and didn't plan ahead), so I substituted Morton's Tender Quick. It came out quite salty, so next time I will omit the kosher salt. Otherwise it's very good!
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