Should you brine a pork tenderloin?

Unknown

I read numerous posts about brining. Would it help to brine a pork tenderloin or would it just make it salty? Is so, how long should you soak it? By the way, thanks for all the good info on the amount of coals. Tim, the picture was showing where to fill the egg was great. We definitely did not use enough coals.[p]Thanks!

Nature Boy

Crob,
I have not brined a tendrloin, and always had great results. Just don't cook much past 145 or 150 internal. I always brine the loin cuts now. But tenderloin is good as is.
Just some thoughts!
Enjoy the tenderloin. It's good eatin.
NB

Unknown

Crob, I have done it both ways. I normally buy a premarinated tenderloin and jazz it up a little. But for brining, I always start with the large whole pork loin from Sams and cut it into three pieces. I always brine the smaller of the three for 24 hrs. Then rinse well to remove all the salt from the outer surface. Season it with your dry favorites, completely wrap it in bacon where no porkloin is showing, wrap and tie it up good with cotton string, and grill it at 300 or 350(bottom vent fully open and the daisy eyes open) until the bacon starts to look good and done. Cook the heck out of it, the heat will not harm the pork loin due to the protection of the bacon. Stick a thermometer in to check the internal temp when the bacon looks done. Keep cooking until it get to 160 internal. It will be moist, tender, and completely done. It's always the favorite even thought the other 2 pieces were fileted open flat, stuffed with everything under the sun, and rolled back up and tied. Those are mity fine too, but second place to the bacon wrapped whole one.

Nature Boy

Okay, K.O.C., now that sounds good.
NB

Unknown

K.O.C.,
Boy that sounds interesting! I will have to try it sometime. Thanks for your input too, Nature Boy! I already have a tenderloin and made up a mild solution that was in Bill's cookbook (4T Sugar, 3 T Kosher salt, etc.) Do you think it would hurt to soak it about 5 hours?[p]Thanks![p]

Unknown

Crob,
I do it quite often. I either make Canadian bacon or pea meal bacon out of it. Into my sausage maker smoker with some hickory it goes. Good stuff.[p]jazzy