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Un-Brining?

CarolinaCrazy
CarolinaCrazy Posts: 585
in EggHead Forum
I mistakenly bought some Smithfield pork tenderloins that are packed in a brine solution. The last time I had them (and swore I'd never use them again), they were WAAAY too salty. I think because they are packed in a 12% solution. I am thinking I can soak them in water overnight, perhaps change the water a couple times, and try and get some of the salt in the pork to diffuse (?) back out of the meat. Anybody ever tried that? I don't think it can hurt.




1 LBGE in Chapel Hill, NC
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