Buzz
Image Credit: Victor ProtasioIf you’ve been tossing your pickle jar after the pickles are gone, you’re missing out. Keep that leftover pickle juice and use it to marinate pork tenderloin, ensuring a juicy, flavorful result. After a few hours of marinating, dry off the tenderloin and sear it in a hot pan until golden brown. To enhance the flavor, deglaze the skillet with a bit more pickle juice, then finish cooking the tenderloin in the oven. The dish is complemented by a quick dill sauce made with extra pickle juice, offering a creamy and tangy touch. This simple yet impressive recipe is perfect for an easy Easter dinner idea.
Ingredients List
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1 1/2 lb pork tenderloin, trimmed
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1 1/4 cups plus 1 1/2 tablespoons dill pickle juice (from a 24-oz. jar), divided
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2 tablespoons olive oil
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1/2 cup sour cream
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1/2 cup loosely packed dill fronds, finely chopped, plus extra for garnish
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1 tablespoon fresh lemon juice
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1 clove garlic, grated (about 1/2 tsp.)
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1/2 teaspoon kosher salt
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Flaky sea salt
Instructions
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Place the pork in a large zip-top bag or a bowl. Add 1 cup of pickle juice, turning the pork to coat. Seal or cover and refrigerate for 2 to 4 hours. Take the pork out 30 minutes before cooking.
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Preheat the oven to 400°F, with the rack in the center. Move the pork to a plate lined with paper towels. Discard the marinade and pat the pork dry.
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Heat olive oil in a large oven-safe skillet over medium heat for about 1 minute until hot. Add the pork and cook, undisturbed, until browned on one side, around 3 minutes. Flip and cook the other sides for about 2 minutes each. Turn off the heat and add 1/4 cup of pickle juice to the skillet.
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Place the skillet in the oven. Roast uncovered until the pork reaches medium-rare and a thermometer inserted into the thickest part reads 140°F, which should take 10 to 15 minutes. Transfer the pork to a cutting board and let it rest for 10 minutes.
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In a small bowl, combine sour cream, dill, remaining pickle juice, lemon juice, garlic, and kosher salt. Stir well.
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Slice the pork into 1/2-inch thick slices. Sprinkle with flaky sea salt and serve with the dill sauce and additional chopped dill on top.
Nutritional Information (per serving)
| 394 | Calories |
| 19g | Fat |
| 8g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 394 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 6g | 31% |
| Cholesterol 141mg | 47% |
| Sodium 1722mg | 75% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 0g | 0% |
| Total Sugars 7g | |
| Protein 45g | 90% |
| Vitamin C 4mg | 4% |
| Calcium 46mg | 4% |
| Iron 2mg | 12% |
| Potassium 770mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
