2 pork tenderloins
8 cups of water
1 cup kosher salt
8 bay leaves
2 tablespoons black peppercorns
Head of garlic, cloves smashed, no need to remove skins
1/4 cup of honey
Half a preserved lemon sliced
6 sprigs of thyme
4 cloves of garlic smashed and skins removed
2 tablespoons of unsalted butter cut into chunks
In the morning, combine the water, kosher salt, bay leaves, black peppercorns, head of garlic and honey in a large sauce pan. Bring to a boil and stir to dissolve the salt. Cool to room temperature then refrigerate.
About 4 hours before you want to eat submerge the pork in the brine. Brine in the refrigerator for about 3 hours, but no more than 4 or it will get too salty.
Remove the pork from the brine and rinse under cold water. Pat dry with paper towels and allow to come to room temperature (about 30 minutes)
Preheat the oven to 350. Take a large sauté or frying pan and coat with canola oil and set over medium high heat. Add the pork to the pan and brown on all sides, takes about 6 minutes or so. Add the butter chunks, garlic, preserved lemons and thyme to the pan. Stir the butter and tilt the pan and spoon the melted butter over the pork. Scoop the lemon slices from the bottom of the pan and layer on the top of the pork. Cover the lemon slices with the thyme sprigs. Put the pan into the oven and cook for 20 minutes or until the internal temperature is 140. Remove the pork from the oven and allow to rest for 15 minutes before slicing. You can deglaze the pan with white wine and a little vinegar, swirling butter in at the end, to make a pan gravy.