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Course Dinner
Cuisine Argentina
Prep Time 25 minutes
Cook Time 20 minutes
Servings 3
Calories 405kcal

Ingredients

The Brine

  • 1/8 cup salt
  • 3 cup water warm
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar

The Rub

  • 1/2 tbsp paprika
  • 3/4 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp lime juice

The Pan Sauce

  • 1 tbsp butter
  • 1 tsp flour
  • 1/3 cup white wine

Instructions

The Brine

  • Combine brine ingredients in a ziplock bag, close, massage and shake til solids dissolve
  • Add the tenderloin to the bag, press out any air and seal. Brine for 20 minutes
  • (optional) If you're making the chimichurri now, this is the time to do it
  • Preheat oven to 450F

The Rub

  • Whisk together all the ingredients in a small bowl
  • remove the tenderloin from the brine and pat completely dry then brush half the rub onto one side

Cooking the Tenderloin

  • liberally oil a large heavy bottom pan and bring to medium high heat
  • once the pan is shimmering, add the tenderloin rub side down, then brush on the remaining rub
  • sear the tenderloin 2 minutes on each side, DO NOT WASH THE PAN
  • wrap the tenderloin in tin foil and roast at 450F for 15-18 minutes or until the meat is 145F in the thickest part
  • rest the tenderloin in the tin foil for 10 minutes

The Sauce

  • heat the pan you seared the pork in
  • Add the wine and scrape up the fond.
  • melt in the butter and whisk in the flour and juices from pork in the foil
  • Continue to simmer, whisking frequently until reduced and thickened to taste

Nutrition

Nutrition Facts
Amount per Serving
Calories
405
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
118
mg
39
%
Sodium
 
6141
mg
267
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
41
g
82
%
Vitamin A
 
802
IU
16
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.