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Edible Boston | Green Tomato Glazed Pork Tenderloin

Edible Boston | Green Tomato Glazed Pork Tenderloin
From edible Boston | Green Tomatoes

Juicy brined-and-seared pork tenderloin gets a sweet-and-savory brush of umami-rich green tomato glaze before finishing in a hot oven—be sure to use the herbed brown butter left in the skillet to pan-roast some seasonal vegetables, like Brussels sprouts, thin wedges of winter squash, sliced potato or carrots and parsnips.

Serves 2–3

For pork and brine:
1 pound pork tenderloin
1 quart water
2 tablespoons salt
⅓ cup cane sugar
1 tablespoon fennel seeds, lightly toasted
1 tablespoon coriander seeds, lightly toasted
½ tablespoon black peppercorns, lightly toasted
1 bunch fresh thyme
1 bay leaf

To serve:
1 cup Green Tomato Glaze
2 tablespoons unsalted butter
2–3 cloves garlic, crushed
10 fresh sage leaves
1 bay leaf
trimmed Brussels sprouts, winter squash, carrots or potatoes, to serve (optional)

Get the rest of the recipe on  edible Boston | This recipe appeared as an online exclusive in October 2019 as part of a larger story on Green Tomatoes.

Weco Hospitality

Weco Hospitality

We’re Rachel and Gav, and we love to cook. We started WECO HOSPITALITY because of the current pandemic. For us, like many others, our careers have been put on hold. However, now more than ever we need to stick together, so we decided to offer a service that not only feeds our passion but feeds you too.