Serves: 4. Per serving: 192 calories, 30 g protein
- 6 tablespoons kosher salt
- 2 dried bay leaves
- 11⁄4 pounds pork tenderloin, trimmed of excess fat and silver skin and patted dry
- 1 teaspoon lemon zest
- 1 teaspoon minced fresh rosemary
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon plus 1⁄2 teaspoon avocado oil
- 1⁄8 teaspoon freshly ground black pepper
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In a large bowl, combine the salt with 2 cups water; stir to dissolve the salt. Stir in 2 cups cool water and the bay leaves. Add the pork; push to submerge in the brine. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Preheat the oven to 400°F; place a large cast-iron skillet in the oven as it preheats. Place the zest, rosemary, garlic, the 1⁄2 teaspoon oil, and the pepper on a cutting board. Chop together with a sharp chef’s knife, turning the mixture over and continuing to chop until the mixture is very well combined and nearly a paste consistency. Remove the pork from the brine; pat dry thoroughly.
3. Carefully remove the hot skillet from the oven; place over medium-high heat and add the 1 tablespoon oil. Cook the pork, turning with tongs, until seared, 2 to 3 minutes per side.
4. Remove from the heat and top the pork with the rub. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 135° to 140°F, 14 to 17 minutes. Transfer to a cutting board, cover with foil, and let rest for 10 minutes (internal temperature will continue to rise as the meat rests). Cut into slices and serve.
