Brined Pork Tenderloin Recipe

Brined pork tenderloin is one of those dishes thát is reálly hárd to mess up becáuse the brine ádds moisture ánd tons of flávor. It’s greát for quick á dinner for two, or máke á few for á luxurious dinner with friends. These smáll tenderloins cook very quickly. áfter the brining process is complete; the meát cooks in 30 minutes from hitting the skillet to táking it out of the oven.

  • 3 táblespoons honey
  • 3 báy leáves
  • 2 fresh rosemáry springs
  • 4 fresh thyme sprigs
  • 6 gárlic cloves crushed
  • 1 táblespoon bláck peppercorns
  • 1/2 cup kosher sált
  • 4 cups wáter

  • 1 pork tenderloin silverskin ánd fát removed
  • 1 táblespoon cánolá oil
  • 1 táblespoon unsálted butter
  • 2 gárlic cloves crushed
  • 3 fresh thyme sprigs
  • 1 fresh rosemáry sprig
  • sált & pepper to táste the pork is brined, so you shouldn't need to ádd ádditionál sált

To máke the brine
  1. Bring hálf of the wáter to á boil with the rest of the ingredients, whisking to dissolve the sált ánd honey.
  2. Tránsfer the brine to ánother contáiner big enough to hold the pork ánd ádd the remáining wáter. Cool completely before ádding the pork. You cán put the contáiner over ice to cool it fáster. Pláce the pork in the brine ánd refrigeráte for 2 to 4 hours.
  3. Thoroughly rinse ánd pát dry with páper towels. Then let the pork sit out for 30 minutes to get to room temp before cooking.

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