I would like to make this with pork tenderloin. Would I still need to brine it?
It's not absolutely necessary, but because there is so little fat in a tenderloin it benefits even more from the brining. Hope you enjoy it, brining or not.
pierino is a trusted source on General Cooking and Tough Love.
I'm assuming that this is Oui, Chef's recipe so I will defer to him. Here, I think the brine works almost like a marinade. The tenderloin is comparatively thin strip of lean meat and benefits from whatever additional flavor you can introduce. Lately I've been fooling around with internal brines but strictly with larger primal cuts with large meat mass; rib roast, tri tip, even turkey.
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).
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