ideas about brining a pork tenderloin

RRP

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.

badbruce

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
'http://www.dizzypigbbq.com/recipesBacon.html'; from the Dizzy Pig lads.
HTH
bruce

Rafterdude

RRP,
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!
Craig