1 1/2 quarts water
1 1/2 quarts ice water
1/2 cup kosher salt
1/2 cup white sugar
3 bay leaves
2 pork tenderloins, trimmed and silver skin removed
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt
Place the water (not the ice water), sugar, salt and bay leaves in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that all the salt and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees. Add tenderloins to this brine, and let them soak for at least 4 hours, but not more than 8 hours.
Drain and discard the brine. Pat pork dry with paper towels. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
Preheat oven to 400°F.
Place a large sauté pan on high heat and get very hot. Season pork with fresh cracked black pepper (remember the brine has infused salt into the meat). Carefully place tenderloins in pan and brown all sides. Remove and place on sheet tray, place into the oven. Cook for 20 minutes or until internal temperature reaches 150°F. Remove from oven and let rest for 10 minutes.
While pork is cooking, pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.
Slice the tenderloin into medallions and top with the pear onion sauce. Serve and enjoy!
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