Brining is the process of soaking meat, such as a whole turkey or a piece of boneless pork loin, in a salty solution. The salt causes the proteins of the meat to break down, making the dish more tender and also reduces the cooking time. The brine is prepared with kosher salt, table salt and water. The process takes several hours in the refrigerator, but is well worth the wait.
Things You'll Need
- 1/2 cup kosher salt
- 1/2 cup table salt
- 1 gallon zippered plastic bag
- 1/2 cup white sugar
- Shallow baking pans
- Metal baking rack
- Plastic rack
Pour 1/2 cup kosher salt and 1/2 cup table salt into a 1 gallon zippered plastic bag.
Add 1/2 cup white sugar and 1 quart of water per pound of pork tenderloin. For instance, if you are brining a 2 pound piece of boneless pork tenderloin, add 2 quarts of water to the zippered plastic bag.
Lower the boneless pork tenderloin into the brine solution. Seal the zippered plastic bag and set it into a shallow baking pan.
Place the baking pan into the refrigerator and allow it to remain for up to eight hours.
Remove the baking pan from the fridge and unzip the plastic bag.
Pull the pork tenderloin from the brining solution and set it onto a metal baking rack. Place the metal rack onto a shallow baking pan to allow all any brining solution to drain.
Cover the pork tenderloin loosely with a piece of plastic wrap and set it back into the refrigerator for three to four hours. This will allow some of the excess moisture infused into the pork tenderloins to drain.
Remove the tenderloin from the fridge and prepare as desired.
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