Comfort Food Monday: Firefly’s Corned Pork Tenderloin

There’s no better way to counteract the shorter, colder days than with a hearty dose of comfort food. From soups and stews to meaty fare, these are dishes you want to hunker down with and savor.  We turn to area chefs for inspiration for recipes to cozy up with. Today, Danny Bortnick shares his recipe for corned pork tenderloin.



Corned Pork Tenderloin


  • 2 pounds pork tenderloin
  • 4 teaspoons salt
  • 1 bay leaf, torn apart
  • 5 sprigs thyme
  • 1 teaspoon whole coriander, toasted
  • 1 teaspoon black peppercorns, toasted
  • 1 teaspoon mustard seeds, toasted
  • 1 clove
  • 1 teaspoon allspice
  • 1/4  teaspoon chile powder
  • 1 garlic clove, smashed
  • 1/8 teaspoon instacure #1


  1. Place 4 cups of water in a pot with the herbs, spices, salt, garlic, and instacure. Bring to a boil and remove to cool. When cool, fully submerge the pork tenderloin in the brine and place in the refrigerator for 2 days.
  2. Preheat an oven to 350 degrees.
  3. Remove from brine and pat dry.
  4. Heat a heavy bottomed fry pan on high heat and add a small amount of oil.
  5. Sear the pork tenderloins, browning evenly on all sides.
  6. Finish roasting in the oven until desired temperature is reached. Preferred temperature is medium rare or 118 degrees.

Photo by Len DePas

  • Providence

    Raw pork..yuck! It isn’t that I’m worried about getting sick from it as the salt surely kills germs but raw or rare pork just doesn’t taste as good as cooked through pork.