How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre

Clean the pork tenderloin by removing the membrane and silver skin using a knife.

Prepare a brine with 1 liter of cold water, 1/2 cup of salt, 1/3 cup of brown sugar, juniper berries, and bay leaves.

Submerge the pork tenderloin in the brine and refrigerate for 3-4 hours.

After brining, remove the pork tenderloin and dry it thoroughly with paper towels.

Season the pork tenderloin with coarse cracked black pepper and salt.

Heat a pan to 365°F and add clarified butter.

Sear the pork tenderloin in the hot pan, ensuring not to overcrowd it for proper caramelization.

Cook the pork tenderloin until it reaches an internal temperature of 145°F, avoiding overcooking.

Prepare a pan sauce after searing the pork.

Sauté spinach in the same pan after the pork is cooked.

Serve the pork tenderloin with sautéed spinach and mashed potatoes.

Equipment Needed

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