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 flavourful 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 flavour 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 easy meal.
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
1. 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.
2. Preheat oven to 400°F with a rack in centre position. Transfer pork to a paper-towel-lined plate. Discard marinade; pat pork dry with paper towels.
3. 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.
4. 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.
5. Meanwhile, stir together sour cream, dill, remaining 1 1/2 tablespoons pickle juice, lemon juice, garlic, and kosher salt in a small bowl.
6. Slice pork into 1/2-inch-thick slices. Sprinkle with flaky sea salt. Serve topped with dill sauce and more chopped dill.