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ideas about brining a pork tenderloin

RRPRRP Posts: 21,824
edited 2:12AM in EggHead Forum
I'm thinking of brining 4+ pounds of pork tenderloin for an upcoming cook. Would 8 hours be too long for such a tender cut or not. I was just thinking of a 3/4 cup of kosher plus water. Any thoughts on either would be appreciated.
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • badbrucebadbruce Posts: 353
    Mornin' RRP,
    I use the recipes for whole hams & canadian bacon on a regular basis, in fact did 4 pork tenderloins this morning.
    Recipes are excellent but the brinning times are 5 to 7/8 days.
    'pork0140.htm' from the new recipe index
    ''; from the Dizzy Pig lads.

  • RafterdudeRafterdude Posts: 39
    Ron, Ive used Goodegg's brine method on chicken breasts. A half hour brine give moist and tender results. I'm thinkin an hour or two tops. Maybe try some sugar with the salt? Good Luck!

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