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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.

asked by TFlanz almost 3 years ago

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10 answers 1061 views
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Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

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?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

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

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added almost 3 years ago

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

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added almost 3 years ago

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

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Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

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...

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Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

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...

or any sauteed cabbage

And this...

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Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

Oops... delete the last "and this"

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added almost 3 years ago

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.

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Pegeen

Pegeen is a trusted home cook.

added almost 3 years ago

Sounds good!

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 3 years ago

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)

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