Food Recipes Pickle-Brined Pork Tenderloin With Dill Sauce 5.0 (1) Add your rating & review Don’t throw away that pickle jar without making this juicy pork tenderloin first. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on February 17, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 15 mins Total Time: 3 hrs 5 mins Servings: 4 Jump to Nutrition Facts You're missing out if you’ve been throwing away the pickle jar once the pickles are all gone. Reserve the pickle juice to marinate pork tenderloin for succulent and flavorful results. Once the tenderloin has been marinating for a couple of hours, you’ll pat it dry and sear it in a hot skillet until browned. Off the heat, you’ll add a touch more pickle juice to deglaze the skillet for maximum flavor before finishing the tenderloin in the oven. A simple, stir-together dill sauce spiked with even more pickle juice is the perfect creamy accompaniment to this no-fuss meal that is also an impressive easy Easter dinner idea. Ingredients 1 1/2 lb pork tenderloin, trimmed 1 1/4 cups plus 1 1/2 Tbsp. dill pickle juice (from a 24-oz. jar), divided 2 tbsp olive oil 1/2 cup sour cream 1/2 cup loosely packed dill fronds, finely chopped, plus more for garnish 1 tbsp fresh lemon juice 1 clove garlic, grated on a Microplane (1/2 tsp.) 1/2 tsp kosher salt Flaky sea salt Directions Place pork in a large zip-top bag or bowl. Add 1 cup pickle juice. Turn pork to coat in juice, then seal or cover. Refrigerate for at least 2 hours and up to 4 hours. Remove from refrigerator 30 minutes before cooking. Preheat oven to 400°F with a rack in center position. Transfer pork to a paper-towel-lined plate. Discard marinade; pat pork dry with paper towels. Heat oil in a large oven-safe skillet over medium until hot and shimmering, about 1 minute. Add pork; cook, undisturbed, until browned on 1 side, about 3 minutes. Turn and cook until browned on all sides, about 2 minutes per side. Turn off heat. Add 1/4 cup pickle juice to skillet. Transfer skillet to oven. Roast, uncovered, until pork is medium-rare and an instant-read thermometer inserted in thickest part reads 140°F, 10 to 15 minutes. Transfer pork to a cutting board; let rest for 10 minutes. Meanwhile, stir together sour cream, dill, remaining 1 1/2 tablespoons pickle juice, lemon juice, garlic, and kosher salt in a small bowl. Slice pork into 1/2-inch-thick slices. Sprinkle with flaky sea salt. Serve topped with dill sauce and more chopped dill. Rate it Print Nutrition Facts (per serving) 394 Calories 19g Fat 8g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 394 % Daily Value * Total Fat 19g 25% Saturated Fat 6g 31% Cholesterol 141mg 47% Sodium 1722mg 75% Total Carbohydrate 8g 3% Dietary Fiber 0g 0% Total Sugars 7g Protein 45g Vitamin C 4mg 18% Calcium 46mg 4% Iron 2mg 12% Potassium 770mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.