Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pork Tenderloin with Rosemary and Garlic
This roasted pork tenderloin is brined for juiciness, then rubbed with fresh rosemary, garlic, and olive oil before searing and baking. The result is tender, flavorful meat with a golden crust. Serve with mashed potatoes, roasted vegetables, or steamed rice.
Instructions
- Combine the salt, brown sugar, and 1 cup of water in a bowl. Microwave for 3 minutes, then stir until fully dissolved. Let it cool.
- Pour the remaining 3 cups of water into a large bowl or container. Add the cooled salt and sugar mixture along with the ice cubes. Stir gently.
- Add the pork tenderloin to the brine. Let it brine for 90 minutes. Remove it from the brine afterward and set aside. There is no need to rinse it.
- Place all the rub ingredients in a food processor. Process until the mixture becomes fine. You can also use a mortar and pestle.
- Rub the mixture all over the pork tenderloin. Let it sit for at least 1 hour. Overnight is even better.
- Preheat the oven to 400°F.
- Heat a pan and sear the pork tenderloin until all sides turn medium brown.
- Bake for 20 to 25 minutes or until the internal temperature reaches at least 145°F.
- Let the meat rest for 10 minutes, then slice.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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