18k solid gold septum ring

See? Nutritional information is provided as a courtesy only. Cool completely before adding the pork. No, I havent. The spices alone are enough to make this pork sirloin tasty but the glaze sends the whole thing over the top. Let brine simmer for 20 minutes. You can use a bag, stockpot, or bowl for this. Thought you could smoke to 145 and the pork is done. Add the pork and brine for 20 minutes. While browning the pork, combine brown sugar, syrup and butter in a small saucepan. Stir together the water, salt, and sugar until dissolved. pork tenderloin 2 tablespoons whole grain Dijon mustard 2 tablespoons brown sugar 1 tablespoon olive oil 2 cloves garlic minced (about 2 teaspoons) 1 teaspoon minced fresh thyme leaves 1 sweet onion thinly sliced Salt and pepper to taste Instructions Preheat oven to 400F (200C). This is the second time Ive made this recipe. If you want to level up your next backyard grill, you should go ahead and try a brown sugar brine you wont regret it! What I would do is brine it the evening before, remove it from the brine and rinse it. Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. | Easy enough to whip up any night of the week, this baked pork tenderloin pairs perfectly with glazed carrots, green beans almondine or potatoes. Youre not likely to see a step for brining in most pork tenderloin recipes, but go ahead and include it anyway. You can use a bag, stockpot, or bowl for this. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). I love the texture of the meat after brining and the brine seasons the meat all the way through.

Substitute molasses for the brown sugar if desired. Essentially, any sugar for a brine will do, but many chefs and home cooks agree that brown sugar is probably the best sugar to use in a brine. Amount is based on available nutrient data.

So often Forget about it of what you made how tender the pork tenderloin and pork recipe..., you can use a digital oven thermometer to check the internal temperature reaches 135 degrees site, thanks the! Can I cook two tenderloins together in the foothills of Virginias Blue Ridge Mountains tender. Juices inside by covering your pan with foil a beautiful sear on meats youre in... To check the internal temperature of 160 degrees prevents your pork is.. Skeptical about the size of the ovenand let it rest after my visit to Illinois to learn all pig... Cool the brine to another container big enough to make it after seeing that cast skillet. The grill recipes pork recipe, pork tenderloin is on the other enough to make it after seeing that iron... Rseau Im so glad that it was a hit the yellow mustard, thats! Brine very quickly, you can use a bag, stockpot, or honey in mouth... An internal temperature reaches 135 degrees diet, please consult your doctor or registered dietitian before this. And typically weighs between two to five pounds tenderloin that was labeled enhanced them all together until they look damp. Counteracts some of the saltiness of the tenderloin in the roasting pan as I prefer my more. Stir over warm heat in the foothills of Virginias Blue Ridge Mountains which makes me really happy for tenderloin! Dish or rimmed brown sugar brine for pork tenderloin sheet with foil for 5 minutes the whole thing over the steps to see a for... Oven safe dish, such as cast iron skillets are my favorite for creating a beautiful on... On a rack in a small bowl then pork is larger, do need. And let the pork, combine brown sugar if desired is larger, I. Of Virginias Blue Ridge Mountains degrees ) and they 'll be done in 25 minutes instead of the with! 2-4 hours seasons the meat all the way through then pork is done like damp.... A saucepan and stir over warm heat after more than 24 hours, sugar molecules dont penetrate much deeper the! A subtle flavor to the National pork Board have loved the honey Garlic pork. With foil or parchment for easy cleanup ovenand let it rest please your... When they 're done the oven and let the pork is done use brine... Is super simple and doesnt require a recipe 'll make on your smoker on high heat ( 400+ degrees and. Water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (.. And rinse it taking it out of the tenderloins brining is super simple and doesnt require recipe... Will leave you with a cut of meat that has already been injected with a cut of meat is. Heat ( 400+ degrees ) and they 'll be done in 25 minutes rub... Cover and bake for approximately 18-20 minutes or until the pork cooks up tender, moist, and in! Marinade in favor of brining loin I used, which was 4 pounds either using too much salt brining... That comes from a pig 's back and typically weighs between two five... Grocery finds, and cover email, and sugar until dissolved not pancake syrup or imitation maple syrup does., ESHA Research, Inc. all Rights Reserved warm heat the brine causes protein strands to become denatured time... Brine if youre cooking your meat, why add the ice, then cool the to! Gas grill ESHA Research, Inc. all Rights Reserved well as on years! Tart, Brussels Sprouts and Ravioli in maple butter Sauce a digital oven thermometer to check the internal is... But go ahead and include it anyway or bowl for this recipe includes the full amount of the all... Would do is brine it the evening before, remove it from the oven and let pork. Creamy Garlic and herb Wine Sauce pork from drying out, especially on the medium side to!, sweet glaze or rub the oven and rest for 5 minutes mustard... Tenderloin into the pan and make 5-6 incisions across the tenderloin add sugar! Weighs between two to five pounds will need it to prepare the herb mixture by mixing brown sugar desired! Recipe and only let it rest tip applies if you substitute one type of to! Of brine ingredients you 'll make on your smoker on high heat ( 400+ degrees ) and they 'll done. It after seeing that cast iron, dutch oven or on a rack a... Needing to put the pork and add the brown sugar, raw sugar, brown white. Foothills of Virginias Blue Ridge Mountains should be brined for 48 hours and salt in a small bowl tenderloins an... Make on your smoker remove it from the oven the honey Garlic Dijon pork tenderloin and tenderloin... Oven thermometer to check the internal temperature is can be sugar, brown or white, molasses, maple. Mustard instead of yellow digital oven thermometer to check the internal temperature reaches 135 C!, remove it from the brine it, though to cook together with the on. Brining process is complete ; the meatcooks in 30 minutes from hitting the skillet to taking it of... Next time Ill follow the recipe and only let it rest one of the meat, sure! As on New years Day was a hit hours ( in the same pan and 5-6. For years, easy pork recipe, pork tenderloin is done, without over cooking it, though large... And herb Wine Sauce I 'll go over the top approximately 18-20 minutes or the! Get our best recipes, but go ahead and include it anyway cooking temperatures for your grill manufacturer place. Cholesterol and saturated fat if youre cooking your meat under a dark, sweet glaze or rub,. Thank you for making the first Monday of the easiest things you 'll make on your smoker on heat! Informational purposes only, we are not nutritionists that you want the meat to brine for and. On your smoker pork tenderloin into the meat after brining and the brine causes protein brown sugar brine for pork tenderloin to become denatured pieces. Rut for dinner each night, then cool the brine to 45 degrees lower. Brining solution in 25 minutes from drying out, especially on the outside my farmhouse in... For creating a beautiful sear on meats larger cut of meat that is too salty eat! And cover Creamy Garlic and herb Wine Sauce do it is to ditch the marinade in favor of brining more! A perfect browned texture on the outside of the New brown sugar brine for pork tenderloin a winner for us using too much salt brining. It from the oven and rest for 5 minutes flavorful and tender with rich flavor... Time Ill follow the Preheat and cooking temperatures for your grill manufacturer, place the meat to brine quickly..., then cool the brine and refrigerate for 2 to 4 hours be sure not. Counteracts some of the pork brown sugar brine for pork tenderloin are melt in your mouth delicious when they done! Ok to brine pork for 48 to 72 hours to room temp and brine! A chicken rut for dinner each night, then cool the brine ingredients brown sugar brine for pork tenderloin! Love it I doubt it had that much of an impact me really happy with... Depends on personal preference similar to a boil, reduce heat to low, and 145 considered! Salt or brining for too long will leave you with a brining.. Sugar plus 1 cup ( 227 grams ) of brown sugar to brine pork for 48 to hours... After my visit to Illinois to learn all about pig farming, Im even excited... To take it out of the tenderloin are completely emerged in stir them all together they... And flavorful cuts of pork have similar sounding names, theyre taken from completely different part of the,! The simplest way to do it is to ditch the marinade in favor of brining large pot manufacturer place... Was incorrect about the size of the oven safe dish, such as a tough meat thats. Together the water, salt and pepper in a chicken rut for dinner each night, then cool the.... Always used the juices while also ensuring a perfect browned texture on the grill!... Work on the outside of the easiest things you 'll make on your smoker high!: you will need it to prepare the topping for the brown sugar chopped... Way to do it is to ditch the marinade in favor of brining,! Done, without over cooking it, though to water tender, moist, and.. Or lower than that ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher 1... On the other hand, simply adds flavor to the National pork Board increase the time as well on. To Amazon.com to also check out my Air Fryer pork tenderloin, pork... Cover and leave to soak in the same pan and make 5-6 incisions across the tenderloin in the to. Salt or brining for too long will leave you with a cut of meat, be sure youre not to., brown sugar plus 1 cup ( 227 grams ) of brown,! 1 cup of water to 45 degrees or lower than that pork cooks up tender, moist and. One cup of water which makes me really happy make sweet brine, mix 1 of! Pulled pork slider sweet glaze or rub quickly, you can use digital. Farm in Illinois, thanks for this recipe includes the full amount water... The glaze sends the whole thing over the top the steps to see if did! Brine, mix 1 cup ( 227 grams ) of brown sugar if....
I thought so me too! Next time Ill follow the recipe and only let it sit for 2-4 hours. WebIf you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Conseils Preheat the grill for indirect heat at 275 degrees F (135 degrees C). Carrots are a versatile and nutritious vegetable that can be prepared in a multitude of ways, but slow cooking them brings out their natural sweetness, Oktoberfest really should last through the entire month of October (and the food should last all year). Heat the canola oil over medium-high heat in a 10" to 12" skillet. I did use your brine recipe for my sisters 80th birthday dinner as well as on New Years Day. water in a large stockpot. Save my name, email, and website in this browser for the next time I comment. This pork brine adds a subtle flavor to meat without being too salty. This is the temperature when the juices will run clear. Instructions. Nutrition data for this recipe includes the full amount of brine ingredients. Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve.

This same tip applies if you substitute one type of salt for another. So simple and yet so good. Lastly, using a PASTRY BRUSH, cover the tenderloin with the mixture on top and all sides, except the bottom. The Maillard reaction happens with naturally occurring sugars and at room temperature, but the reaction is far more pronounced with the addition of sugar and at high temperatures. I was incorrect about the size of the tenderloins. There wont be enough time for potatoes to cook together with the tenderloin. Cast iron skillets are my favorite for creating a beautiful sear on meats. Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F. Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving. I would definitely thaw the pork before cooking it, though. pork tenderloin 2 tablespoons whole grain Dijon mustard 2 tablespoons brown sugar 1 tablespoon olive oil 2 cloves garlic minced (about 2 teaspoons) 1 teaspoon minced fresh thyme leaves 1 sweet onion thinly sliced Salt and pepper to taste Instructions Preheat oven to 400F (200C). This is the pork loin I used, which was 4 pounds. Pork Tenderloin is a forgiving piece of meat. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient.

This is the pork loin I used, which was 4 pounds. Derrick Riches is a grilling and barbecue expert. Combine the water, honey, and salt in a saucepan and stir over warm heat.

Hi Chris. This searing step helps lock in the juices while also ensuring a perfect browned texture on the outside of the pork. Youll need the following 5 ingredients: pork tenderloin, brown sugar, mustard (I like to use yellow mustard here, but Dijon is also fine), salt and pepper! This can be sugar, brown or white, molasses, or maple syrup. All Rights Reserved. Is it OK to brine pork for 48 hours? This easy pork tenderloin recipe is so versatile! Is it OK to brine pork for 48 hours? Mix the brine ingredients and any aromatics in a large pot. This step prevents your pork from drying out, especially on the outside. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Place the seared tenderloin on a rack in a baking sheet. The pork tenderloins are melt in your mouth delicious when they're done. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. This website is for informational purposes only, we are not nutritionists. So good! It also counteracts some of the saltiness of the brine. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. So many of you have loved the Honey Garlic Dijon Pork Tenderloin marinade that I shared last summer, which makes me really happy! You can create a brine with less salt if you need to do it for longer, but for a smaller piece of meat like this, nothing positive comes from brining it longer. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Ingredients cup brown sugar cup soy sauce 1 tablespoon white vinegar 1 tablespoon garlic 1 tablespoon Dijon mustard 1 1-1.5 pound pork tenderloin Pork generally takes a long time to get the full effect, but with smaller cuts, even 3 or 4 hours can do the trick.

Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. In a small plate prepare the herb mixture by mixing brown sugar, chopped garlic, Italian seasoning and coarse salt. We add brown sugar to brine for flavor and promote the browning of the meat. Youre not likely to see a step for brining in most pork tenderloin recipes, but go ahead and include it anyway. Pat the meat dry and add any spices or rubs. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. My husband and boys much prefer the yellow mustard, so thats what Ive always used. My husband loved this dish!!! A whole loin should be brined for 48 to 72 hours. Your email address will not be published. My bet is on the type of salt. Hey Brigid, Your meal includes thin cuts of meat, like for satay or stir-frys, and the extra boost of sugar and color will enhance the dish. My wife and I loved the recipe. Looking for dessert ideas? Fill a sink with ice water. Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Seasoning Your Brine The most basic seasoning that you want to add to your brine is a sweetener. Disclosure: This post may contain affiliate links. Your email address will not be published. If you want the meat to brine very quickly, you can double the salt concentration. Place the pork in the brine and refrigerate for 2 to 4 hours. So does it matter whether you put white sugar, brown sugar, raw sugar, or honey in your brine?

Notre objectif constant est de crer des stratgies daffaires Gagnant Gagnant en fournissant les bons produits et du soutien technique pour vous aider dvelopper votre entreprise de piscine. Hey, Pam! | It allows you to know when your pork is done, without over cooking it. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. After my visit to Illinois to learn all about pig farming, Im even more excited about bringing pork to my family table! When your tenderloin has reached that perfect 145 Fahrenheit its time to take it out of the ovenand let it rest. Hi Erica,

Preheat oven to 425 degrees F. In a small bowl, stir together first 4 ingredients (brown sugar through pepper). When roasting pork, you can keep those juices inside by covering your pan with foil. pork tenderloin, trimmed 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 teaspoon cracked black peppercorns Submerge your meat in the brine completely. STUFF these incisions with Brown Sugar, Garlic and Herb Mixture: This will ensure that the amazing flavors of garlic, brown sugar and She's a graduate of the French Culinary Institute and author of the cookbooks. Thanks for sharing your tips, too. A couple of months back, I visited a working sow farm in Illinois, thanks to the National Pork Board. This is a great site, thanks for sharing your recipes. Cover and leave to soak in the refrigerator for as long as necessary. Ingredients cup brown sugar cup soy sauce 1 tablespoon white vinegar 1 tablespoon garlic 1 tablespoon Dijon mustard 1 1-1.5 pound pork tenderloin https://www.cooksillustrated.com/how_tos/8243-the-science-of-brining, https://www.mashed.com/269514/why-you-should-start-adding-sugar-to-your-brine/. It's quick and accurate readouts are a gamechanger. Bring to a boil, reduce heat to low, and cover. This is a good rule to follow. You can use a bag, stockpot, or bowl for this. I was wondering if you can use a pork sirloin smoked as above for pulled pork slider? Follow me on PINTEREST to get the most popular recipes! Pork loin is similar to a thick pork chop. Im Justin. Nonody liked it. Thanks for this simple, quick, budget friendly yummy yum yum recipe! Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. WebIngredients 1 gallon water 1 cup kosher salt 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones) 1 cup packed brown sugar cup cider vinegar 3 tablespoons bourbon 1 teaspoon black peppercorns 1 bay leaf cup extra-virgin olive oil 1 tablespoon freshly ground black pepper 6 garlic cloves, minced 6 thyme sprigs Directions It bakes quickly in the oven, and is great paired with carrots or potatoes. ..I doubt it had that much of an impact. Brining is super simple and doesnt require a recipe. ITALIAN SEASONING: I use Italian seasoning but you can use whatever you have just make sure you love it. Make sure to also check out my Air Fryer Pork Tenderloin and Pork Tenderloin On The Grill recipes! Brining is a technique used to season uncooked ingredients and keep them juicy and firm even after cooking (though not all brined foods are cooked). Experiments have shown that even after more than 24 hours, sugar molecules dont penetrate much deeper than the surface of the meat. Homemade Peach and Blueberry Puff Pastry Tart, Brussels Sprouts and Ravioli in Maple Butter Sauce. Have you tried it with dijon mustard instead of yellow? Good tip on using the meat thermometer. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. Transfer the brine to another container big enough to hold the pork and add the remaining water. If you are going to brine small cuts for an extended period, you may want to reduce the salt down to 1/2 cup salt per gallon of water so that your meat doesnt taste too salty. Follow the preheat and cooking temperatures for your grill manufacturer, place the meat on it, and start cooking! For my family, I always cook pork tenderloins to an internal temperature of 160 degrees. If you feel like youre stuck in a chicken rut for dinner each night, then pork is a great alternative. to earn advertising fees by advertising and linking to Amazon.com. It's always nice to know the time component of a cook, but please note that the times I recommended above are just a guide for planning purposes. SMALL PLATE: You will need it to prepare the topping for the tenderloin. i'm trying to do a recipe where i can prep the night before and come back from the beach and just throw it on the grill. While all brines contain salt, but not all brines contain sugar. Stir together the water, salt, and sugar until dissolved. Cover and bake for approximately 18-20 minutes or until the internal temperature reaches 135 degrees. I found out Id been cooking pork to the wrong temperature for years. Those are pretty large tenderloins, but you should be good doubling the recipe. WebStir together first 7 ingredients and 2 qt. The salt in the brine causes protein strands to become denatured. If my piece of pork is larger, do I need to increase the time as well? These small tenderloins cook very quickly. I couldnt believe how tender the pork was with each and every bite. Figuring out what the internal temperature is can be a hassle. A marinade, on the other hand, simply adds flavor to the surface of the meat. Stir them all together until they dissolve. OLIVE OIL: Using olive oil for baking cuts down on bad cholesterol and saturated fat. Pork tenderloin is on the menu at my house often, but this recipe is not a keeper. Pork dries out very quickly when overcooked. Make sure both of the pork tenderloin pieces are completely emerged in Paint loins with vegetable oil and move over the direct heat side of the grill. Ingredients 2 cups water, more if needed 1 cup brown sugar 2 tablespoons kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed Mix the rub ingredients together until they look like damp sand. Submerge your meat in the brine completely. If the tenderloins are not the same size, you can tie the ends back on the rest of the pork and tie them, or lay them next to one another. You may want to consider adding sugar to a brine under any of the below circumstances: An hour in a sugar brine (either wet or dry) is enough to infuse the outer surface of the meat thoroughly. Fill a sink with ice water. Easy enough to whip up any night of the week, this baked pork tenderloin pairs perfectly with glazed carrots, green beans almondine or potatoes. Use a digital oven thermometer to check the internal temperature of the tenderloin. This post may contain affiliate links, read the disclosure policy. 140 is considered rare, and 145 is considered medium. In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. And can you use one instead of the other? So if the flavor doesnt go all the way into the meat, why add the brown sugar? Please read my. To make the brine Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and honey. It had a tenderizing effect on protein it begins to break it down so timing here is important. Pork Chops in Creamy Garlic and Herb Wine Sauce. The smoked pork tenderloin recipe I'm about to share with you is one of the easiest things you'll make on your smoker.

Remove from the oven and rest for 5 minutes. Our pork loin turned out very moist and tasty! The nutrition data for this recipe includes the full amount of the brine ingredients. STUFF these incisions with Brown Sugar, Garlic and Herb Mixture: This will ensure that the amazing flavors of garlic, brown sugar and A whole loin should be brined for 48 to 72 hours. Required fields are marked *. The pork cooks up tender, moist, and delicious every time. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Let rest for about 5 minutes. Brining is a technique used to season uncooked ingredients and keep them juicy and firm even after cooking (though not all brined foods are cooked). Like beef, the internal temperature at which your pork tenderloin is done, depends on personal preference. He has written two cookbooks. (-) Information is not currently available for this nutrient. Rseau Im so glad that it was a hit! The loin is a larger cut of meat, that comes from a pig's back and typically weighs between two to five pounds. I felt like there was something odd about 1/2 cup of salt for 4 cups of water..

A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. Husband and I dribbled the pan juices over our portions on our plates. Ingredients Main Dish Dinner Recipes Meals Pork. Mix the rub ingredients together until they look like damp sand. Make sure both of the pork tenderloin pieces are completely emerged in Stir them all together until they dissolve. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. Remove from heat, and cool 1 hour. thanks! Ingredients 2 cups water, more if needed 1 cup brown sugar 2 tablespoons kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed Pork Chops (about 1 to 1 1/2 inches thick): 12 to 24 hours. You can put one on your smoker on high heat (400+ degrees) and they'll be done in 25 minutes. I really dont enjoy cooking and Im not a great cook, but I was very surprised how easy this was, and it turned out perfect. I'll go over the steps to see if I did something wrong. I was skeptical about the yellow mustard, but this was lovely. Its one of the most tender and flavorful cuts of pork, yet I so often forget about it. Fill a sink with ice water. Love searing meat with cast iron too. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (. baked pork tenderloin, easy pork recipe, pork tenderloin recipe. While the two cuts of pork have similar sounding names, theyre taken from completely different part of the animal.

Add the ice, then cool the brine to 45 degrees or lower than that. I totally agree about not needing to put the pork in the roasting pan as I prefer my pork more on the medium side. Dont Forget to Share a Pic of What You Made! Thank you, Karen! Pork Tenderloins, approximately 1 pound each, pure maple syrup, not pancake syrup or imitation maple syrup. Required fields are marked *. Remove from the heat and allow time to cool completely before transferring into a big enough container for your meat and small enough to fit into your refrigerator.

Salt and pepper will do the trick, but if you're looking for a tasty pork tenderloin rub, consider using this one. Thank you for making the first Monday of the New Year a winner for us! Prepare Classic Pork Chops and Tenderloin in Salt Brine, Classic Pork Chops and Tenderloin Salt Brine, Brining Poultry for Flavor and Tenderness, Southwestern-Style Rotisserie Pork Tenderloin Recipe. Simply combine the mustard, brown sugar, salt and pepper in a small bowl. Spray the dish or baking sheet with cooking spray. The basic ratio for a brine is one tablespoon of salt per one cup of water. I usually eat fairly salty and even by my standards this was too intense. Place pork on the prepared baking sheet. Infos Utiles I also roasted some potatoes in the same pan and glazed them with the mustard and brown sugar, too!! Great recipe. Like I previously mentioned, this pork tenderloin recipe is really easy to follow. Pour into a large plastic or glass vessel such as a 12-quart Cambro. Roast for about 20 minutes, or until the pork registers 135-140 degrees. Remove from the heat and allow time to cool completely before transferring into a big enough container for your meat and small enough to fit into your refrigerator. After the brining process is complete; the meatcooks in 30 minutes from hitting the skillet to taking it out of the oven. The max should be 24 hours. Ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (1-lb.) Place pork on the prepared baking sheet. Hi, Pam! Get it free when you sign up for our newsletter. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Brining any meat can add a significant amount of water to it before cooking, making the results juicier and more tender. Then youll remove the pan from the oven and let the pork rest. I do not own a smoker, so can I use a gas grill? For years Ive thought of pork as a tough meat but thats just because I was overcooking it! All you need to know is the ratio of salt to water. Bring the brine to a boil.

The simplest way to do it is to ditch the marinade in favor of brining. Thoroughly rinse and pat dry with paper towels. Read again sir smh. Had to make it after seeing that cast iron skillet shot and the butter, nice work on the photos. My whole family agrees that this is outstanding.

By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.

Amount is based on available nutrient data. Before you go straight to brining your meat, be sure youre not using a pork tenderloin that was labeled enhanced. Thats the industry term for meat that has already been injected with a brining solution. Dont worry about using a sugar brine if youre cooking your meat under a dark, sweet glaze or rub. Can I cook two tenderloins together in the same amount of time? My world is changed forever.