Need a BRINE suggestion

Hoss · January 2010

I've got a pork tenderloin(not loin).I wanna cook tomorrow.I have never brined anything but hear that it is highly recommended.Anyone got a favorite??? :huh:

Angela · January 2010

Never needed to brine the pork tenderloins we make. Just don't overcook it and it's great.

WessB · January 2010

Brined plenty of turkeys but never a pork tenderloin..and wouldn't expect my turkey brine recipe would be to great on a ptender....rub it or marinate it in whatever you like and cook it hot and fast..they take flavors really well...let us know if you find a good brine for it tho..

BullyC · January 2010

Hi Hoss

I always brine chicken and turkey, big believer in brining them. I soak in cold water in sink with
a little kosher salt, and a touch of white vinegar,
vinegar is a tenderizing agent as you probably know.
As far as pork, I saw a lecture at MIM in 2008 and
a gentlemen said even brining pork chops for a hour was effective in getting more moisture in the meat.
As far as tenderloin, maybe try just water and a touch
of vinegar, a touch in a sink means maybe a 1/4 cup or less. Good luck Bullyc

Hoss · January 2010

Thanks.

Hoss · January 2010

I'm gonna cook some chicken too.Do you think brining it would help? :huh: This brining thing is new to me,just tryin to branch out.

Doug in Eggmonton · January 2010

Check this out. You'll have a PM with connection details.

Doug

Hoss · January 2010

THANKS!

WessB · January 2010

Never done it with chicken either..brining "can" take some time...and I can only speak of my experience with turkey..which is a 3 to 4 day brine..

Need a BRINE suggestion

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