Do you want to grill a juicy, tasty, tender cut of meat?
Brining imparts the flavor and moisture you’re aiming for.
This brined pork tenderloin is moist and well-seasoned, thanks to fresh thyme and cracked black peppercorns.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Brining the pork in a vinegar mixture gently breaks down the proteins for tender meat.
Brining also works with certain vegetables and cheeses.
This recipe was developed by Paige Grandjean.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Ingredients
2cupswater
12cupunseasoned rice vinegar
12cupgranulated sugar
12cupkosher salt
1(1-lb.)
Place pork in a large plastic freezer bag; pour in brining mixture.
Chill for 2 to 3 hours.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Remove pork from brine and season:
Preheat grill to medium-high (about 450F).
Remove pork from brining mixture; discard brining mixture.
Then, pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
When brined, pork tenderloin retains more moisture and flavor, resulting in a tastier dish.
Yes, pork loin can be over-brined and become too mushy and too salty.
Yes, pork should be rinsed after brining to remove the excess salt.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
2,000 calories a day is used for general nutrition advice.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
