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Cured pork tenderloin with rosemary, bay laurel and roasted shallot broth

Time1 hour 30 minutes
YieldsServes 8
Cured pork tenderloin with rosemary, bay laurel and roasted shallot broth
(Lawrence K. Ho / Los Angeles Times)
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Brined pork

1

Trim the silverskin from the tenderloin. Place the pork in a glass baking dish. Dissolve the salt and sugar in the water and pour it over the pork.

2

Refrigerate the tenderloin overnight for fullest flavor, or let sit at room temperature for at least 1 hour.

Roasted shallot broth

1

Heat the oven to 350 degrees. Toss the shallots with the olive oil. Scatter the shallots in a stainless steel, glass or ceramic baking dish (do not use aluminum, as this will discolor the shallots) that is large enough to accommodate the shallots in a thin layer. Roast until the shallots are a rich caramel color, about 40 minutes. Check during the end of the cooking time; do not let them burn.

2

Transfer to a saucepan and add the water. Simmer until the brown of the shallots colors the water, about 30 minutes. Taste the broth -- you may need to add a small amount of salt.

Spice powder and assembly

1

Grind the rosemary leaves, bay leaves and peppercorns in a spice grinder (or a coffee grinder dedicated to spices) until they become a fine powder. Remove the pork from the brine and pat it dry with a clean towel. Rub the spice powder over the entire surface of the meat.

2

Grill the pork over a medium fire until it reaches about 145 to 150 degrees (for medium) on a meat thermometer, about 20 to 25 minutes.

3

Slice the meat on the diagonal one-fourth inch thick. Serve with the roasted shallots and broth spooned over the top.

From Tim Woods of Echo restaurant in Fresno.