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.
Please enter a valid email address.
Well played. You deserve a cookie.
Thank you, Quebec!
Poutine at Camp
In Defense of the Word "Curry"
Shop Summer Trends
Tea to Bathe In (Sort Of)
Win At Wedding Gfits
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.