- 1 pork tenderloin (about 1 1/4 pounds)
- salt (to taste)
- black pepper (to taste)
- seasoning (Morton's Nature Seasons, blend, or favorite all-purpose seasoning)
- 1 tablespoon italian seasoning
- 1 tablespoon olive oil
- 1 1/2 cups pomegranate juice
- 1/4 cup balsamic vinegar
- 2 tablespoons butter (cold, cut into pieces)
- 2 quarts water
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar
- 12 ounces beer (Blue Moon)
- In a large saucepan combine the water, salt, brown sugar and beer. Heat just until the sugar and salt dissolves. Remove from heat and cool completely. Once cool, place the pork tenderloin in the brine and refrigerate at least 2 hours or overnight.
- When ready to cook, preheat the oven to 375 degrees F.
- Remove the pork from the brine and rinse it. Discard the brine. Pat the tenderloin dry. Season the tenderloin all over with salt and freshly ground black pepper, the seasoning blend and Italian seasoning.
- In a large oven proof skillet, heat the olive oil over medium heat. Add the tenderloin and sear it on all sides until browned. Transfer the skillet to the oven and continue cooking, about another 20-27 minutes, until the pork reaches an internal temperature of about 145 degrees F. Remove from the oven and transfer tenderloin to a platter and tent with foil. Let it rest 5 minutes before slicing and while you make the glaze.
- Meanwhile, place the skillet the pork was cooked in over medium-high heat. Add the pomegranate juice and deglaze the pan scrapping up any browned bits on the bottom. Add the balsamic and continue cooking over medium-high heat until the mixture is reduced to about half and is of glaze consistency. Remove from the heat and whisk in the cold butter.
- Slice the pork on the diagonal and serve drizzled with the pomegranate glaze.