Brine a Pork Tenderloin
A brine is a salty marinade used to add moisture and flavor to lean meats, such as pork tenderloin. As the name implies, pork tenderloin is a tender, lean cut of meat. While its lack of fat compared to other pork cuts has health benefits, it can dry out while cooking. Soak your pork tenderloin in a brine before cooking for a moist and juicy pork roast. The differences in the amounts of between brands is due to the difference in grain size and density of the various brands. If using another type of kosher salt, weigh 2.5 ounces of salt per pound of pork for the brine.
Instructions
1. Stir water, sugar and salt together to dissolve the sugar and salt.
2. Place a pork tenderloin into a zip-top bag or ice chest, if the bag is too small.
3. Pour the brining solution over the tenderloin.
4. Seal the zip-top bag and refrigerate, or put ice packs in the ice chest with the pork to maintain a temperature of 40 degrees Fahrenheit.
5. Brine the pork tenderloin for one hour per pound.
6. Remove the pork from the brine and rinse it off. Cook the pork tenderloin immediately according to your favorite recipe.
Tags: pork tenderloin, Brine Pork Tenderloin, kosher salt,