- One pound pork tenderloin
- Four cups cold water, tap
- Four tablespoons Kosher salt
- Garlic powder
- Combine the salt and water in a large bowl or Ziploc bag and let it dissolve. While you wait, slice off the silverskin from the pork tenderloin.
- Put the meat in the salt solution, making sure the liquid completely covers it. Then, seal, and keep it in the fridge for 30 minutes to two hours.
- Discard the solution and rinse the pork tenderloin. Then, place in a roasting pan and skewer the thin end into the larger body. Do it such that this end becomes almost equal to the other.
- Season the meat with pepper and garlic powder (you’ve already brined the pork tenderloin, so use less seasoning and spice). Then, cook it in the preheated oven at 350F for 20 to 30 minutes. Be sure to use a meat thermometer so you can tell when it’s done.
- Take out the pork when it hits an internal temperature of 145F, and let it sit for five minutes. Then, cut it in half-inch slices and serve.
- You can serve this oven-roasted pork tenderloin with vegetables like mashed potatoes, salads, lentils, cauliflower, or any other you’d prefer. You can also offer it with a good pairing of pasta, rice, or drizzled with tomato sauce.
And if you need more ideas for cooking pork tenderloin in a 350F oven, click on this video recipe.