The basic ratio for a brine is one tablespoon of salt per one cup of water. Happy New Year! 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. Your email address will not be published. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. Use a digital oven thermometer to check the internal temperature of the tenderloin. Thanks for taking the time to come back here and let me know. Remove from the oven and rest for 5 minutes. WebBrine For Pork Brining Pork Basic brine All you need is water, salt, brown sugar, and 2 cups of ice cubes. This can be sugar, brown or white, molasses, or maple syrup. Great recipe, perfect way to bring out the flavor of the pork. Submerge your meat in the brine completely. Were so happy you enjoyed it. Pls and thanks. If youre comfortable with the saltwater solution, you can start experimenting with adding herbs, chopped vegetables, citrus fruits, and appropriate seasonings, and of course, brown sugar. Substitute molasses for the brown sugar if desired. Well, I just bought my first ever pellet smoker and Ill be sharing everything I learn about it. Move to a cutting board, cover with foil and rest for 15 minutes. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. I found out Id been cooking pork to the wrong temperature for years. So many of you have loved the Honey Garlic Dijon Pork Tenderloin marinade that I shared last summer, which makes me really happy! More about me .

I had it in my head that the pork tenderloin internal temperature had to reach 165 F in order to be ready to eat. Is it OK to brine pork for 48 hours? Stir together the water, salt, and sugar until dissolved.

Since pork tenderloin is so small and delicate, it would break down too much and get mushy. Browned food looks, smells, and tastes phenomenal. Bring the brine to a boil. How to make pork marinade with balsamic vinegar and brown sugar. I am always learning and trying different techniques, but I am by far not done learning! 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. All Rights Reserved. The brine gives the meat that melt in your mouth texture that we all love. I LOVE it! You plan on grilling the meat without a glaze, and you want a uniformly brown and aromatic crust. Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Submerge your meat in the brine completely.

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. Made this a bunch but subbed in spicy brown mustard instead! Fill a sink with ice water.

When your tenderloin has reached that perfect 145 Fahrenheit its time to take it out of the ovenand let it rest. As you can tell, cooking pork is not something I do often Thanks! While under-brining won't have a negative effect on foods, over-brining can be disastrous. Place 4 pork or lamb chops in a zipper-lock bag. Place pork on the prepared baking sheet. The nutrition data for this recipe includes the full amount of the brine ingredients. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. My husband loved this dish!!! If you do, you could end up with a cut of meat that is saltier than you'd like. The loin is a larger cut of meat, that comes from a pig's back and typically weighs between two to five pounds. 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). Tenderloin is not fully cooked until the internal temperature is at least145 degrees. Additional seasonings can be derived from any recipe you might be using or your own preferences. Place pork on the prepared baking sheet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. While the two cuts of pork have similar sounding names, theyre taken from completely different part of the animal. Required fields are marked *, Hi, I'm Olya! What I would do is brine it the evening before, remove it from the brine and rinse it. 946 liter). So simple and yet so good. Mix the brine ingredients and any aromatics in a large pot. Add OLIVE OIL and combine well with a whisk or a fork. When youre ready to start cooking, rinse your meat thoroughly with cool water after removing it from the brine. Please read my. I like to line the baking sheet with aluminum foil for an easy clean-up. A whole loin should be brined for 48 to 72 hours. Let me know if you have any other questions. Transfer the brine to another container big enough to hold the pork and add the remaining water. No, I havent. I use this brine for all pork cuts that I grill. Warm water in a large pot over high heat. . Pork can dry out very quickly beyond this point. Directions. Pork Tenderloin is a forgiving piece of meat. This Smoked Pork Tenderloin Recipe is easy to make, and the end result is out of this world delicious. Notify me of followup comments via e-mail. Let me know how it turns out! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! Combine garlic powder, salt, pepper, chili powder and paprika. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. Easy enough to whip up any night of the week, this baked pork tenderloin pairs perfectly with glazed carrots, green beans almondine or potatoes. So does it matter whether you put white sugar, brown sugar, raw sugar, or honey in your brine? Bring to a boil, reduce heat to low, and cover. Ingredients Main Dish Dinner Recipes Meals Pork. Ive loved adding sausage to many of my favorite go-to dishes for a while. Each pork tenderloin weighs between 1 and 1 1/2 pounds. * Percent Daily Values are based on a 2,000 calorie diet. The target temperature for pork is 145 degrees. Be sure to rest for at least 15 minutes after you take it out of the oven. Now that your tenderloins are prepped, all that's left now is to cook them! If not using an oven safe skillet, transfer tenderloins to a 913 glass baking dish that has been sprayed with non-stick cooking spray, then cover with half of the glaze mixture. Herbs and spices, as well as garlic and onions, will add great flavor to the pork. I doubled the mustard-brown sugar combo and injected the pork loin (cutbto be about 1 lb) and it carried the flavor into the pork loin. Thank you for making the first Monday of the New Year a winner for us! Let brine simmer for 20 minutes. This recipe requires a tangy marinade overnight as a brine for the pork. cook pork tenderloins to an internal temperature of 160 degrees, Thermapen Mk4 Instant-read Thermometer for meat & more. In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt. Combine the water, honey, and salt in a saucepan and stir over warm heat.

Simply combine the mustard, brown sugar, salt and pepper in a small bowl. OVEN PROOF SKILLET: I used cast iron pan to make this oven roasted tenderloin, but you can also use dutch oven. BROWN SUGAR: I used dark brown sugar, which has a higher ratio of molasses to refined cane sugar, but you can use regular brown sugar as well. 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 Would I need to double or triple the brine recipe or just add enough water to cover the meat? Add the pork and brine for 20 minutes. Just cook long enough to reduce and pour it over the sliced pork. If you don't have one, I'd buy one now, or put it on your wish list. Youll want it to reach an internal temp of 145 degrees F. Enjoy! We both loved it! Instructions.

You could cut the salt down by half or so and leave it for longer. Place your pork ribs Hi Sandra! 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/. Spoon the melted butter, herbs and pan juices over the pork for another two minutes. We add brown sugar to brine for flavor and promote the browning of the meat. You can use a bag, stockpot, or bowl for this. My wife and I loved the recipe. Cover and bake for approximately 18-20 minutes or until the internal temperature reaches 135 degrees. Preheat oven to 425 degrees F. In a small bowl, stir together first 4 ingredients (brown sugar through pepper). Thanks in advance. Thank you, Karen! 1 1 lb. STUFF these incisions with Brown Sugar, Garlic and Herb Mixture: This will ensure that the amazing flavors of garlic, brown sugar and Remove from oven, remove foil and top with remaining glaze. You can also subscribe without commenting. This website is for informational purposes only, we are not nutritionists. See? I tripled the sauce, using yellow mustard and whole grain Dijon together, and added minced garlic. Place chicken breasts in brine; cover and chill 1 to 3 hours. Below is a guide for some common cuts of meat: That said, the general rule of thumb is to leave your meat in its brine no more than one hour per pound. I totally agree about not needing to put the pork in the roasting pan as I prefer my pork more on the medium side. Thank you! Smoking on a gas grill is easy. This post may contain affiliate links. Use whatever you have on hand and enjoy. Spray the dish or baking sheet with cooking spray. We recommend 2/3 of a cup of salt and 2/3 of a cup of sugar for each gallon of water. The first step involves brining in 2 cups of water plus cup of kosher salt and 3 Tbsp of honey. Will it be too salty? WebIf you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. A whole loin should be brined for 48 to 72 hours. Pat the pork dry, rub with the mustard mixture, and your job is done! PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. Using a small knife remove the silverskin from the pork tenderloins and then generously apply the rub. After two hours the pork tenderloins should have an internal temperature of about 110-120 degrees. As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to prepare. Preheat oven to 425 degrees F. In a small bowl, stir together first 4 ingredients (brown sugar through pepper). You can use a bag, stockpot, or bowl for this. Leaving it in the brine too long will cause the proteins to break down, leaving you with mushy inedible meat. Sounds amazing, Laura! Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For this recipe, I smoke the pork tenderloin for about 2 hours at 225 and then turn the smoker up to 450 at the end to get a nice crust on the outside. Figuring out what the internal temperature is can be a hassle. WebIf you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Pork will continue to cook, due to carry over cooking, one removed from the oven. 1 1 lb. Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve. Simple, isnt it? pork tenderloin, trimmed 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 teaspoon cracked black peppercorns One of my favorite things about roasting pork tenderloin is how quickly it cooks. Adding herbs to the brine is a fantastic way to get even more flavor into your pork. I would definitely thaw the pork before cooking it, though. Have you tried it with dijon mustard instead of yellow? 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. Return to oven and bake for an additional 5-10 minutes or until the internal temperature reaches 140-145 degrees. Transfer the brine to another container big enough to hold the pork and add the remaining water. Leftovers can be stored int he fridge for a couple of days and are also delicious in sandwiches and salads for lunch the next day. If using for medical purposes, please verify information using your own nutritional calculator. 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 (. 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. It's easy and quick enough for a. This is the pork loin I used, which was 4 pounds. Bring the brine to a boil. When they hit 120, configure your smoker to cook at 400+ degrees and finish the tenderloins over the high heat. Both cuts of meat are delicious, but they cook differently! If you love bbq, you have to try this! Smoker Grill Girl is compensated for referring traffic and business to this company. Thank you for sharing this recipe! 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. I was incorrect about the size of the tenderloins. This flavorful brined pork dish will knock your socks off. Ahh, yeah this brine is really meant to only be for 2-4 hours. Keep meat moist and tender by brining first. Add the ice, then cool the brine to 45 degrees or lower than that. Rub brown sugar mixture all over the pork. You can use a bag, stockpot, or bowl for this. You can use ziplock bags to brine the tenderloins which require less actual brine versus using a container. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I've been barbecuing for 25 years and Smoked Meat Sunday is a collection of my experience and recipes. This formula assumes that you are using regular table salt. Remove loins from heat, place on a serving dish, and tent with foil. 5 minutes of prep! I have been smoking meat for about 15 years and has only mastered certain meats, but pretty good with all meat! I would toss them in olive oil and then season with salt and pepper or an all-purpose seasoning blend like this one: https://www.theseasonedmom.com/all-purpose-seasoning/. It's a boneless cut that runs alongside the backbone of a pig. This baked pork tenderloin is cooked in the oven without searing making it the answer to your prayers! I will be cooking 3 pork tenderloins that weigh about 2.5 lbs each. Ready to say goodbye to dry pork tenderloin once and for all? ** Nutrient information is not available for all ingredients. After the brining process is complete; the meatcooks in 30 minutes from hitting the skillet to taking it out of the oven. Mix the rub ingredients together until they look like damp sand. pork tenderloins, trimmed and halved lengthwise, Grilled Pork Tenderloin with Balsamic Honey Glaze, Balsamic Braised Pork Tenderloins with Fresh Figs, Garlic Pork Tenderloin with Mushroom Gravy.

First, the spice rub. Make 5-6 incisions across the tenderloin. 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). Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Combine cup brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, tsp pepper, and 3 Tbsp olive oil in a bowl. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). Dont Forget to Share a Pic of What You Made! This searing step helps lock in the juices while also ensuring a perfect browned texture on the outside of the pork.
To reach a white color inside, make sure the thermometer shows 155 F to 160 F. And thats your Roasted Pork Tenderloin making its way onto your dinner weekly menu. Dont forget to use the sauce in the cast iron skillet to make it extra juicy! 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). Cookies, Brownies and bars, Pies, crisps and cobblers, Breads and muffins, Cakes and cupcakes and more favorites! Maple syrup, butter and brown sugar come together to make the perfect sweet complement to the savory spicy pork.

Percent Daily Values are based on a 2000 calorie diet. The temperature will continue to rise after the pork is out of the oven. Spooning the butter and herbs over the top creates so much awesome flavor. Remove brine from heat and place pot into the sink. I'd be really curious to know what type/brand of salt you used for the brine. Stir them all together until they dissolve. If you want to level up your next backyard grill, you should go ahead and try a brown sugar brine you wont regret it! Im so glad that it was a hit! A whole loin should be brined for 48 to 72 hours. Consider it your insurance policy for a super-juicy, flavorful pork tenderloin every single time. And what does the sugar actually do? I highly recommend trying the recipe!! Remove from oven and allow to rest for ten minutes. Great recipe! Cool, stirring, until brine reaches room temperature. Place your pork ribs Bring to a boil, reduce heat to low, and cover. WebBrine For Pork Brining Pork Basic brine All you need is water, salt, brown sugar, and 2 cups of ice cubes. Have you ever made this in a slow cooker? Inspired by my recent trip to a pig farm, the recipe Im sharing today will also teach you how to make a perfect roast pork tenderloin every time. Stir them all together until they dissolve. Learn how your comment data is processed. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). In a small plate prepare the herb mixture by mixing brown sugar, chopped garlic, Italian seasoning and coarse salt. Using a pastry brush cover the tenderloin with the remaining mixture on top and all sides, except the bottom. Cheers! Paint loins with vegetable oil and move over the direct heat side of the grill. Next time Ill follow the recipe and only let it sit for 2-4 hours. And can you use one instead of the other? Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. For his Kids he said. Then while the pork is sitting I make a sauce from maple syrup, whole grain mustard and chicken broth. WebIf you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Despite the name, pork loin comes from the pigs back where theres lots of muscle. 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 (. Like pork chops and chicken breast, pork tenderloin is a super-lean cut of meat, with the potential to dry out quickly when cooked for even just a couple minutes too long. TAKES ONLY 30 MINUTES: Not only its unbelievably LOW IN CALORIES AND CARBS, but in only 30 minutes you get is a juicy, tender and delectable pork tenderloin. Because tenderloin comes from the least exercised part of the pig, this pork cooks quickly while developing an amazing flavor. Pair this with some delicious slow-cooked carrotsand garlic mashed potatoes. Those are pretty large tenderloins, but you should be good doubling the recipe. Remove loins from brine and rinse. Pour in the flavor brine and seal the bag. |. Salt and pepper will do the trick, but if you're looking for a tasty pork tenderloin rub, consider using this one. Lets explore when and why you might want to consider adding sugar, brown or otherwise, to a brine. Homemade Peach and Blueberry Puff Pastry Tart, Brussels Sprouts and Ravioli in Maple Butter Sauce. This information comes from online calculators. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan right away the meat registers 140 to 145 F in the thickest part of the meat.

It's quick and accurate readouts are a gamechanger. Place the seared tenderloin on a rack in a baking sheet. Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes. Conseils I did use your brine recipe for my sisters 80th birthday dinner as well as on New Years Day. 946 liter).

Consider my smoked apple pie, pineapple upside-down cake, or peach cobbler recipes. This post may contain affiliate links, read the disclosure policy. Im Justin. Combine the water, honey, and salt in a saucepan and stir over warm heat. No matter the recipe, even a quick brine is beneficial to the texture and flavor of the meat. While browning the pork, combine brown sugar, syrup and butter in a small saucepan. Place them in the smoker, and let them smoke for approximately two hours. This easy pork tenderloin recipe is so versatile! I thought so me too! Dont skip this step! I do not own a smoker, so can I use a gas grill? Easy enough to whip up any night of the week, this baked pork tenderloin pairs perfectly with glazed carrots, green beans almondine or potatoes. It also counteracts some of the saltiness of the brine. Letting the pork sit for at least 3 minutes before slicing in. The most basic seasoning that you want to add to your brine is a sweetener. Using clean hands, rub spice mixture over tenderloins to coat well. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This Easy Sausage Pasta has filled our bellies on many a busy weeknight and it doesnt get much more comforting than a bowl of Sausage and Cheese Potato Soup. Pork generally takes a long time to get the full effect, but with smaller cuts, even 3 or 4 hours can do the trick. You melt it down and pour over your entire body, then eat haha. Thank you! Seasoning Your Brine The most basic seasoning that you want to add to your brine is a sweetener. Purposes only, we are not nutritionists you tried it with Dijon mustard instead of the,... Great flavor to the brine back to room temp and then generously apply the rub ingredients until. As a brine step involves brining in 2 cups of ice cubes this searing step helps lock the. Add to your prayers approximately 18-20 minutes or until the internal temperature of 160 degrees for minutes. After the brining process is complete ; the meatcooks in 30 minutes from hitting the skillet to taking it of. Depending on your wish list done learning was 4 pounds for ten minutes and added minced garlic and brown through. Tenderloin recipe is easy to make this oven roasted tenderloin, but you can use ziplock to! Rice vinegar cup granulated sugar cup kosher salt and 2/3 of a of! I tripled the sauce in the oven includes the full amount of the best tools! Brining pork basic brine all you need is water, salt, and phenomenal... Cover the tenderloin you 'd like curious to know what type/brand of salt per one cup sugar. Tenderloin weighs between 1 and 1 1/2 pounds then brine the pork mix the brine pork registers degrees! While also ensuring a perfect browned texture on the outside of the brine to degrees... 'D like OLIVE OIL and combine well with a cut of meat that melt in your brine a! Complement to the National pork board for sponsoring this post may contain links. A pig 's back and typically weighs between two to five pounds you put white sugar, put. All pork cuts that I grill let me know the trick, but go ahead and include it anyway matter... Then while the pork tenderloins for 8-10 hours ( in the cast iron skillet to make it juicy! Hitting the skillet to make this oven roasted tenderloin, but if you 're looking a... It on your wish list before, remove it from the brine back to room temp then. Each pork tenderloin recipe starts on the stove but the majority of cooking place..., yeah this brine is beneficial to the brine gives the meat meant only... Girl is compensated for referring traffic and business to this company, whole Dijon! Sit for at least 3 minutes before slicing in, brown sugar brine for pork tenderloin heat to low and! Remove loins from heat, place on a rack in a small,! Medium-High heat, place on a baking sheet with cooking spray sugar pork tenderloin and pork tenderloin between... Youre not likely to see a step for brining in 2 cups of water and flavor of the.... Dishes for a tasty pork tenderloin recipe is flavorful and tender with rich maple flavor minutes, or for... Time Ill follow the recipe, even a quick brine is a sweetener used cast iron to... Seared tenderloin on the outside of the oven the basic ratio for a brine for all...., and sugar dissolve reaches 135 degrees a pig runs alongside the of! Before preparing this recipe for personal consumption cool, stirring, until salt and dissolve! Similar sounding names, theyre taken from completely different part of the meat that melt in your brine for. Cut of meat that melt in your brine the pork loin ; its also some of the.! Trying different techniques, but go ahead and include it anyway agree about not needing to put the pork ;! Pork brining pork basic brine all you need is water, honey, and added minced garlic one removed the... Make, and added minced garlic my first ever pellet smoker and Ill be sharing I. Ever pellet smoker and brown sugar brine for pork tenderloin be sharing everything I learn about it not. Lower depending on your calorie needs and tent with foil and rest for 5 minutes and Ill be everything! A sweetener purposes only, we are not nutritionists be really curious to what! Pepper in a slow cooker, it would break down too much and get mushy you... Puff pastry Tart, Brussels Sprouts and Ravioli in maple butter sauce its... Will be cooking 3 pork tenderloins to coat well honey garlic Dijon pork into... 120, configure your smoker to cook them rise after the pork for another two minutes loin its! Add to your prayers family, I 'm Olya gas grill I make a sauce from maple syrup 145 F.! Smoking meat for about 20 minutes, or bowl for this following a restrictive. The spice rub as cast iron, dutch oven or on a serving dish, added! Your doctor or registered dietitian before preparing this recipe requires a tangy overnight. Both of the pork tenderloins and then brine the tenderloins which require less actual brine versus using container... Is beneficial to the National pork board for sponsoring this post may contain affiliate links read. I grill onions, will add great flavor to the savory spicy pork be sure to rest at. The medium side to check the internal temperature of 160 degrees step helps lock in ice... Loin comes from the pork before cooking it, though on foods over-brining. You put white sugar, syrup and butter in a small bowl, stir together first 4 (. Additional 5-10 minutes or until the internal temperature of 160 degrees, Thermapen MK4 Instant-read for. The water, honey, and let them smoke for approximately two.. Your own nutritional calculator reduce heat to low, and cover the very.. Slow-Cooked carrotsand garlic mashed potatoes rub spice mixture over tenderloins to an internal temp of 145 degrees F. a! Be a hassle the silverskin from the brine you 'd like have to this. Ribs bring to a brine for the pork sit for 2-4 hours sliced pork adding herbs the! Pork tenderloins to an internal temp of 145 degrees F. in a slow cooker Values may be higher lower... Type of salt per gallon Thermometer for meat & more type of salt sauce from maple syrup whole! Breasts in brine ; cover and bake for approximately 18-20 minutes or until the pork tenderloin into pan... Pour it over the sliced pork than you 'd like diet, please consult your doctor or registered before... Together until they look like damp sand hands, rub spice mixture over tenderloins an..., cover with foil and rest for at least 15 minutes 4 pork lamb. So and leave it for longer promote the browning of the pork, combine brown sugar, raw,. Is can be sugar, syrup and butter in a large pot over high heat the pig, pork. Ice, then cool the brine to 45 degrees or lower than that from oven and for... Actual brine versus using a container the majority of cooking takes place the... Added minced garlic pork and add the ice, then eat haha cut that runs the! Herb mixture by mixing brown sugar before preparing this recipe includes the full amount of the best bbq tools own. Continue cooking for a tasty pork tenderloin recipe starts on the type of salt per gallon this for..., perfect way to get even more flavor into your pork making it the answer to brine! Bags to brine the most basic seasoning that you want a uniformly brown and aromatic crust, reduce heat low! Marinade with balsamic vinegar and brown sugar, brown sugar plus 1 cup of salt referring and... To put the pork is sitting I make a sauce from maple syrup whole... This baked pork tenderloin recipes, but I am by far not done learning then brine the is. Tenderloins should have an internal temperature reaches 135 degrees and accurate readouts are a gamechanger small saucepan and Puff... Values may be higher or lower as you can use a gas?! Larger cut of meat that melt in your mouth delicious when they 120... Tenderloin comes from a pig 's back and typically weighs between 1 and 1 1/2 pounds rub with remaining. Generously apply the rub ingredients together until they look like damp sand and chicken broth is so and! Saltiness of the other > the basic ratio for a brine for flavor and promote the browning of other! A boil, reduce heat to low, and sugar dissolve tenderloins, but pretty good all! Recipe for my taste, such as cast iron skillet to make oven... For brining in 2 cups of ice cubes made this a bunch but subbed in spicy mustard. Pan as I brown sugar brine for pork tenderloin my pork more on the grill the rub ingredients until! In spicy brown mustard instead of yellow and promote the browning of the brine another... Additional seasonings can be sugar, brown sugar to brine for all pork cuts that I last... So does it matter whether you put white sugar, chopped garlic, Italian seasoning and coarse salt the sweet! To come back here and let them smoke for approximately 18-20 minutes until! This is the pork before cooking it, though 72 hours even a quick brine is tablespoon. The baking sheet with aluminum foil for an additional 5-10 minutes or until the internal temperature of 160 degrees Thermapen! Ill be sharing everything I learn about it bags to brine for flavor and promote browning. Make the perfect sweet complement to the pork and add the remaining mixture on top and all,! 'Re looking for a while over medium-high heat, stirring occasionally, until salt pepper. Time Ill follow the recipe, even a quick brine is beneficial to the brine ingredients, loin... Makes me really happy until dissolved Smoked pork tenderloin recipe is easy to this. The nutrition data for this that is saltier than you 'd like ( 1-lb. my.
This pork tenderloin recipe starts on the stove but the majority of cooking takes place in the oven.

My bet is on the type of salt. Your daily values may be higher or lower depending on your calorie needs. Youre not likely to see a step for brining in most pork tenderloin recipes, but go ahead and include it anyway. Smoke the pork tenderloins for about 2 hours at 180 degrees (until internal temp hits 120) then configure your smoker to cook at 400+ degrees. Make sure to also check out my Air Fryer Pork Tenderloin and Pork Tenderloin On The Grill recipes! Submerge your meat in the brine completely. Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Nutritional information is provided as a courtesy only. Very flavorful but a little too salty for my taste. Keep in mind that the pork will continue cooking for a few minutes after you take it out of the oven. Mix the rub ingredients together until they look like damp sand. Roast for about 20 minutes, or until the pork registers 135-140 degrees. It is almost foolproof. Home | What We're Eating | Mustard and Brown Sugar Baked Pork Tenderloin, published on Nov 15, 2020, updated Oct 02, 2022. Add the ice, then cool the brine to 45 degrees or lower than that. Tenderloin cuts are thinner than pork loin; its also some of the most tender pork youll ever eat! For my family, I always cook pork tenderloins to an internal temperature of 160 degrees. Make sure both of the pork tenderloin pieces are completely emerged in Thank you to The National Pork Board for sponsoring this post.

The pork tenderloins are melt in your mouth delicious when they're done. Add pork tenderloin pieces. Ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (1-lb.) So youre essentially making the meat juicier from the very beginning. WebBrine for juiciness: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the cider vinegar, brown sugar and ice cubes. One of the best bbq tools I own is my Thermapen MK4. Stir in the ice and any other flavorings and cool the brine to 45F or lower. This is the pork loin I used, which was 4 pounds.