Any good brine recipes for pork tenderloin?

I need a good, simple brine recipe for pork tenderloin. Also, what's a good way to cook it after the brine.

  • Posted by: TFlanz
  • January 11, 2015
  • 1433 views
  • 10 Comments

7 Comments

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen January 11, 2015

Do you want to lean more toward Asian (soy sauce, sesame oil, ginger, etc.) or more classic (olive oil, herbs, garlic, etc.)? Have you had a chance to think about your side dishes?

Review our Code of Conduct
Don't send me emails about new comments
TFlanz
TFlanz January 11, 2015

I'm going more towards classic, and no I haven't had a chance to think about sides

cookinginvictoria
cookinginvictoria January 11, 2015

I use this brine for pork chops, but I think that it would work well for pork tenderloin too. https://food52.com/blog...

Review our Code of Conduct
Don't send me emails about new comments
Chef Lisa
Chef Lisa January 11, 2015

8 cups water, 1/2 cup each sugar, kosher salt & black peppercorns.

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen January 11, 2015

Hope this wasn't for dinner tonight! :-) I like both of these a lot - very cozy winter dishes.

Honey mustard pork tenderloin
https://food52.com/recipes...

Cider-brined pork with calvados, mustar and thyme
https://food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen January 11, 2015

With this...

Todd Coleman's genius potato gratin
https://food52.com/recipes...

Molly Wizenberg's cream-braised cabbage (if you're not doing the Calvados & cream pork)
http://www.bonappetempt.com/2012/02/cream-braised-green-cabbage.html

or any sauteed cabbage

And this...

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen January 11, 2015

Oops... delete the last "and this"

keg72
keg72 January 12, 2015

I've used a "brine" of buttermilk to good effect when I've had buttermilk to use up. It does a great job of tenderizing the meat. I'll just stick pork chops or a tenderloin (or chicken, for that matter) in a Ziploc bag with a few cups of buttermilk (to coat and mostly submerge the meat) and then add either some smashed garlic cloves or garlic powder and either some fresh herbs (I don't even bother chopping them, although I will at least bruise them so that they release more flavor) or just dried paprika or dried mustard and some onion powder if I don't have any fresh herbs lying around.

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen January 12, 2015

Sounds good!

AntoniaJames
AntoniaJames January 12, 2015

Not a brine, per se, but one excellent tenderloin mentioned elsewhere - https://food52.com/recipes... The key is not to overcook it. A meat thermometer is essential here. This roast makes great Cubans, too! ;o)

Review our Code of Conduct
Don't send me emails about new comments
Showing 7 out of 7 Comments Back to top
Recommended by Food52