Rosemary pork tenderloin with gremolata

The Goods*:

1 lb pork tenderloin

Gremolata

1 tbsp chopped parsley

2 tsp lemon zest

1 tsp chopped garlic

Brine

2 liters (2 kg) water

100 grams kosher salt

10 cloves garlic

2 rosemary stems

1 large handful fresh parsley

1 tbsp lemon juice

1 tsp peppercorns

2 bay leaves

Add the brine water (warm from the tap) to a large container. Add the salt. Stir until the salt dissolves. Crush each clove of garlic with the back of a knife to remove the skin. Roughly tear the parsley and add it to the brine. Trim the rosemary leaves from the stalk; add to the brine. Add the remaining brine ingredients and brine the pork for a while**.

Preheat the oven to 400 F. Remove the pork from the brine and rinse under cold water. Trim any fat or silver skin; pat the pork dry with a paper towel. Heat some sunflower oil in an oven-proof heavy skillet on medium-high heat***. When the oil is hot, add the tenderloin to the pan. Sear until all sides are browned, about 3-4 minutes total. Place the pan in the oven and bake for 18 minutes at 400 F. When the meat is done, remove from the oven and place on a plate. Cover with aluminum foil. Allow the meat to rest for at least ten minutes.

Prepare the gremolata by finely chopping a tablespoon of parsley. The zest of one medium-sized lemon should provide two teaspoons. Chop one clove of garlic (one large clove of garlic should provide one teaspoon). Mix the parsley, lemon zest, and garlic in a small bowl. When the pork has finished resting, slice it to the desired thickness. Serve with the gremolata over the pork slices, with roasted potatoes, and an arugula salad.

*Pork, pork, pork, pork! I'm obsessed with the pork tenderloin. After that delicious tenderloin from Stillman's, I was tempted by the loin once more in Trader Joe's. Joe's sells them for ~$5 per pound, making for a lovely inexpensive dinner. The gremolata part comes courtesy of Ruhlman. Though, to be fair, I read about gremolata with braised beef short ribs in Keller's Ad Hoc.

**I only brined for 3 hours because I did not have the foresight to brine overnight. Brining overnight is best, though if that is not possible, one should brine for as one can.

***I was reminded of the "high" portion of that heat. I had my stupid electric stove on 5 (out of 10) and realized I was not getting good color during the searing. So yeah, keep the heat high-ish.