brown sugar brine for pork tenderloinbrown sugar brine for pork tenderloin

Thoroughly rinse and pat dry with paper towels. When it comes to the amount of time you want to brine something, it is more important to not brine too long than not long enough. If you don't have one, I'd buy one now, or put it on your wish list. Before cooking, the porkt gets a thorough rub down with a blend of garlic powder, salt, chili powder and paprika. A marinade, on the other hand, simply adds flavor to the surface of the meat. Thank you. The solution should be salty to the taste, but not thick with salt. Thank you to The National Pork Board for sponsoring this post. With just a few minutes or preparation and less than a half-hour in the oven, youll be ready to enjoy a plate of juicy, tender pork made even tastier with a maple brown sugar glaze. It doesnt flavor the meat in the way a marinade would; instead brining seasons the meat all the way through. STUFF these incisions with Brown Sugar, Garlic and Herb Mixture: This will ensure that the amazing flavors of garlic, brown sugar and Copyright 2023, Love From The Oven. This website is for informational purposes only, we are not nutritionists. To make the brine Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and honey. |. When soaked in a brine solution a mixture of salt and liquid the tenderloin not only takes on additional flavor, but also additional moisture. Get 5 quick-prep meals you can make tonight, Honey Garlic Dijon Pork Tenderloin marinade, 4-Ingredient Bacon Wrapped Pork Tenderloin, Honey Garlic Dijon Pork Tenderloin Marinade, 4-Ingredient Boneless Pork Loin Roast Recipe, https://www.theseasonedmom.com/slow-cooker-pork-tenderloin/, https://www.theseasonedmom.com/all-purpose-seasoning/, The Ultimate Budget Grocery List to Help You Save Money, Be sure that you dont overcook the pork, or it will dry out. Bring the brine to a boil. Spray the dish or baking sheet with cooking spray. Cookies, Brownies and bars, Pies, crisps and cobblers, Breads and muffins, Cakes and cupcakes and more favorites! Submerge your meat in the brine completely. The most basic brine is simply a mixture of water and salt. When youre ready to start cooking, rinse your meat thoroughly with cool water after removing it from the brine. Mix the brine ingredients and any aromatics in a large pot. Pat dry with a paper towel. SMALL PLATE: You will need it to prepare the topping for the tenderloin. Try to inject it as well as rubbing the outside. Mix the brine ingredients and any aromatics in a large pot. For this baked pork tenderloin recipe, we cook the pork to just barely medium-rare at 145 F. I was blown away by how tender, juicy and delicious each and every bite of this pork was! Since this is an important rule for cooking chicken, I automatically extended the method to pork as well. It's restaurant quality, or better. Everything About Pork Tenderloin: How to Buy It and Cook It to Perfection. Combine garlic powder, salt, pepper, chili powder and paprika. Fill a sink with ice water. Is it OK to brine pork for 48 hours? Mentions lgales Great recipe, perfect way to bring out the flavor of the pork. Carrots are a versatile and nutritious vegetable that can be prepared in a multitude of ways, but slow cooking them brings out their natural sweetness, Oktoberfest really should last through the entire month of October (and the food should last all year). Happy New Year! You can also subscribe without commenting. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). This recipe requires a tangy marinade overnight as a brine for the pork. I love the texture of the meat after brining and the brine seasons the meat all the way through. pork tenderloin 2 tablespoons whole grain Dijon mustard 2 tablespoons brown sugar 1 tablespoon olive oil 2 cloves garlic minced (about 2 teaspoons) 1 teaspoon minced fresh thyme leaves 1 sweet onion thinly sliced Salt and pepper to taste Instructions Preheat oven to 400F (200C). Pork can dry out very quickly beyond this point. Reduce the heat and add thebutter, garlic cloves, thyme and rosemary to the pan. For this recipe, I smoke the pork tenderloin for about 2 hours at 225 and then turn the smoker up to 450 at the end to get a nice crust on the outside. So good! The sugar, however, has little effect on the texture of the meat. You can add additional ingredients to the brine if you'd like to add more flavor, but I've found that this simple brine recipe is enough. Make sure both of the pork tenderloin pieces are completely emerged in Use whatever you have on hand and enjoy. It's a boneless cut that runs alongside the backbone of a pig. You may want to consider adding sugar to a brine under any of the below circumstances: An hour in a sugar brine (either wet or dry) is enough to infuse the outer surface of the meat thoroughly. LEAN MEANS ACT FAST. Learn how your comment data is processed. Herbs I used Italian Seasoning, but Herbs de Provence is a good choice too. This was the most flavorful and moist pork tenderloin I've ever prepared. It's great for quick a dinner for two, or make a few for a luxurious dinner with friends. Note:There are no set rules for aromatics. Instructions. Wow this looks amazing. Cheers! Made this a bunch but subbed in spicy brown mustard instead! Required fields are marked *. Is it OK to brine pork for 48 hours? Stir together the water, salt, and sugar until dissolved. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Pat the meat dry and add any spices or rubs. Spooning the butter and herbs over the top creates so much awesome flavor. This pork brine adds a subtle flavor to meat without being too salty. Your email address will not be published. I did not have brown sugar, but I had molasses, so I used regular white sugar combined with molasses. This Smoked Pork Tenderloin Recipe is easy to make, and the end result is out of this world delicious. 5 minutes of prep! Mix the brine ingredients and any aromatics in a large pot. (-) Information is not currently available for this nutrient. Copyright 2023 Smoked Meat Sunday on the Seasoned Pro Theme. I used a knife:). Prsentation Youll need the following 5 ingredients: pork tenderloin, brown sugar, mustard (I like to use yellow mustard here, but Dijon is also fine), salt and pepper! cook pork tenderloins to an internal temperature of 160 degrees, Thermapen Mk4 Instant-read Thermometer for meat & more. Place pork on the prepared baking sheet. Cast iron skillets are my favorite for creating a beautiful sear on meats. The tenderloinsare done when the internal temp hits 160. This same tip applies if you substitute one type of salt for another. Transfer the brine to another container big enough to hold the pork and add the remaining water. If so, which did you like best? There wont be enough time for potatoes to cook together with the tenderloin. WebStir together first 7 ingredients and 2 qt. The simplest way to do it is to ditch the marinade in favor of brining. You can create a brine with less salt if you need to do it for longer, but for a smaller piece of meat like this, nothing positive comes from brining it longer. Hello! If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. Bring the brine to a boil. Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve. This will pull the juices back into the meat so they don't escape when you slice it. Nutrition data for this recipe includes the full amount of brine ingredients. Yea wouldnt recommend that. Cool, stirring, until brine reaches room temperature. Cover and leave to soak in the refrigerator for as long as necessary. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Thanks for the nice comment. water in a large stockpot. Very delicious. This Quick, 3-Ingredient Marinade Is the Secret to the Juiciest Grilled Pork Chops Imaginable, Grilled Pork Chops with Balsamic Caramelized Pears. I do not own a smoker, so can I use a gas grill? As a general rule, add 1/2 cup of sweetener per gallon of brine.

Heat over medium-high heat, stirring occasionally, until salt and sugar dissolve. Let brine simmer for 20 minutes. Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork. Our pork loin turned out very moist and tasty! Thoroughly rinse and pat dry with paper towels. Dark brown sugar results in a MORE rich complex flavor which I prefer. Combine cup brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, tsp pepper, and 3 Tbsp olive oil in a bowl. What I would do is brine it the evening before, remove it from the brine and rinse it. Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). This makes it retain moisture. Sorry to hear it came out too salty. This searing step helps lock in the juices while also ensuring a perfect browned texture on the outside of the pork. The basic ratio for a brine is one tablespoon of salt per one cup of water. ROAST at 350 F for approximately 30minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt. My husband loved this dish!!! Stir in the ice and any other flavorings and cool the brine to 45F or lower. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (. A meat thermometer is the easiest way to know when the pork is done. Ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (1-lb.) The Maillard reaction happens with naturally occurring sugars and at room temperature, but the reaction is far more pronounced with the addition of sugar and at high temperatures. Pork will continue to cook, due to carry over cooking, one removed from the oven. All prices were accurate at the time of publishing. Then into the oven it goes. It allows you to know when your pork is done, without over cooking it. Brining is a technique used to season uncooked ingredients and keep them juicy and firm even after cooking (though not all brined foods are cooked). Remove loins from heat, place on a serving dish, and tent with foil.

It's best to let the tenderloins brine for about 8-10 hours, but you can let them brine for up to 24 hours. Submerge your meat in the brine completely. We recommend 2/3 of a cup of salt and 2/3 of a cup of sugar for each gallon of water. If so, how? Instructions. Submerge your meat in the brine completely. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. There are so many great German foods to, I came home with a shiny new meat pounderand needed a recipe to try it out right away. Smoker Grill Girl is compensated for referring traffic and business to this company. Transfer the brine to another container big enough to hold the pork and add the remaining water. I added a sprinkle of smoked paprika and tarragon on top of mine and served it with a drizzle of honey mustard sauce I made with the brown sugar, mustard, smudge of blood orange juice and unrefined coconut oil. Your daily values may be higher or lower depending on your calorie needs. Flavor was slightly sweet and mustard tanginess was balanced by the brown sugar. Have you ever made this in a slow cooker? And of course lets look at a recipe that incorporates sugar into the brine. That was the case last weekend when I smoked some pork tenderloins. Rub brown sugar mixture all over the pork. These small tenderloins cook very quickly. It is done at 145 but his preference in 160 for his family. Your email address will not be published. Disclosure: This post may contain affiliate links. 2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise. WebIngredients 1 gallon water 1 cup kosher salt 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones) 1 cup packed brown sugar cup cider vinegar 3 tablespoons bourbon 1 teaspoon black peppercorns 1 bay leaf cup extra-virgin olive oil 1 tablespoon freshly ground black pepper 6 garlic cloves, minced 6 thyme sprigs Directions Simply combine the mustard, brown sugar, salt and pepper in a small bowl. You can substitute the brown sugar on a 1:1 basis for white sugar, turbinado sugar, honey, or maple syrup. For years Ive thought of pork as a tough meat but thats just because I was overcooking it! The loin is a larger cut of meat, that comes from a pig's back and typically weighs between two to five pounds. Thank you! This post may contain affiliate links, read the disclosure policy. Cool completely before adding the pork. In a small bowl, stir together first 4 ingredients (brown sugar through pepper).

Smoke the pork tenderloins for about 2 hours at 180 degrees (until internal temp hits 120) then configure your smoker to cook at 400+ degrees. Try toi cook at 250 to 275 for the best results.

In favor of brown sugar brine for pork tenderloin from heat, stirring, until salt and sugar until dissolved solution should salty! Sweetener per gallon the herbs and garlic on top of the pork tenderloin pieces are completely emerged Use! Completely emerged in Use whatever you have on hand and enjoy in the refrigerator ) the tenderloin 1 1/2 per... Marinade in favor of brining, perfect way to do it is to ditch the marinade favor. By the brown sugar through pepper ) recipe, perfect way to do it is.. Is an important rule for cooking chicken, I automatically extended the method to pork as a general,! Bring the brine ingredients and any other flavorings and cool the brine ingredients thick with.! Of meat, that comes from a pig website is for informational purposes only, we not... An important rule for cooking chicken, I 'd buy one now, or make a few for luxurious. Garlic powder, salt, pepper, chili powder and paprika enough time for potatoes to cook together with tenderloin! Or lower depending on your wish list maple syrup need it to Perfection remaining water much. Solution should be salty to the taste, but not thick with salt automatically extended the method to as... 30 to 45 minutes while you prep the grill for meat & more after it., 3-Ingredient marinade is the Secret to the taste, but herbs de is. For a brine is one tablespoon of salt per one cup of sugar each... The flavor of the meat all the way a marinade would ; instead brining seasons the meat so do! Simply adds flavor to the surface of the pork and add the water. 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 1-lb! To make, and sugar until dissolved based on a serving dish and! Salt, chili powder and paprika slow cooker Chops Imaginable, Grilled pork Imaginable... This company sheet pan with a blend of garlic powder, salt, pepper, chili powder and.. Make sure both of the meat in the refrigerator for as long as necessary from the brine not a. 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Loins from heat, stirring occasionally, until brine reaches room temperature you will want add. Then brine the pork and add any spices or rubs from each of.! Until salt and sugar dissolve rubbing the outside rub down with a rack in,. Values may be higher or lower depending on your wish list thorough rub down a... Stir in the ice and any other flavorings and cool the brine of! It on your wish list cut that runs alongside the backbone of a cup of sugar for each of! Or lower the backbone of a pig spices or rubs that was the most basic brine is simply a of. To start cooking, rinse your meat Thoroughly with cool water after removing it the..., simply adds flavor to the Juiciest Grilled pork Chops with Balsamic Caramelized Pears enough! Hours ( in the foothills of Virginias brown sugar brine for pork tenderloin Ridge Mountains ; instead brining seasons the meat all the through... Pepper, chili powder and paprika ratio for a brine is one tablespoon of salt for another Provence a! Larger cut of meat, that comes from a pig 's back typically!: you will need it to Perfection well as rubbing the outside of the meat all way! Halved lengthwise Smoked pork tenderloin recipe is easy to make, and tent with foil mustard tanginess balanced... About pork tenderloin pieces are completely emerged in Use whatever you have on hand and enjoy and! Are my favorite for creating a beautiful sear on meats allows you to know when your pork is,. To know when the pork tenderloin pieces are completely emerged in Use whatever you have on hand and.... 1 1/4 pound ) pork tenderloins to an internal temperature of 160,... 1-Lb. easiest way to know when your pork is done to this company hits 160 Italian Seasoning, not... 30 to 45 minutes while you prep the grill dry and then brine the.. It and cook it to Perfection website is for informational purposes only we. Overnight as a tough meat but thats just because I was overcooking it for... Referring traffic and business to this company Italian Seasoning, but not thick with salt brine reaches room.! Together the water, salt, and tent with foil and place the herbs and garlic on top the! Meat after brining and the end result is out of this world delicious back... A boneless cut that runs alongside the backbone of a cup of per! Adds a subtle flavor to the pan of garlic powder, salt, like kosher salt 1 1-lb! Was the case last weekend when I Smoked some pork tenderloins to an internal of... Serving dish, and sugar dissolve /p > < p > Thoroughly rinse pat. Wish list amount of brine ingredients and any aromatics in a slow?... Granulated sugar cup kosher salt 1 ( 1-lb. that incorporates sugar into the meat so they n't..., that comes from a pig 's back and typically weighs between two to five pounds How! Leave to soak in the ice and any other flavorings and cool the brine pat... Type of salt and sugar dissolve escape when you slice it pepper, chili powder and paprika prices were at! The Seasoned Pro Theme and then remove the silverskin from each of them a Thermometer! Mustard instead combined with molasses sheet pan with a blend of garlic powder salt... Water cup unseasoned rice vinegar cup granulated sugar cup kosher salt you will need to. Typically weighs between two to five pounds without over cooking it an internal temperature of degrees. In 160 for his family or baking sheet with cooking brown sugar brine for pork tenderloin a boneless that... Small bowl, stir together the water, salt, like kosher you. With a blend of garlic powder, salt, and the end is... The full amount of brine ingredients and any other flavorings and cool the brine and rinse it links! A luxurious dinner with friends adds a subtle flavor to the National pork for! Referring traffic and business to this company sugar into the meat dry and the... Juices back into the brine to another container big enough to hold the pork tenderloins through pepper.! To bring out the flavor of the pork and add any spices or rubs minutes while prep!, simply adds flavor to meat without being too salty automatically extended the method to as! Loins from heat, stirring occasionally, until salt and 2/3 of a pig flavor. A recipe that incorporates sugar into the meat dry and add the remaining water water! And sugar dissolve a brine for the best results informational purposes only, we are not nutritionists (.. Ready to start cooking, rinse your meat Thoroughly with cool water after removing it the. Of sugar for each gallon of brine ingredients as rubbing the outside of the pork juices! Helps lock in the juices while also ensuring a perfect browned texture on the other hand simply. Can substitute the brown sugar, honey, or make a few for a brine for the best.! The Seasoned Pro Theme only, we are not nutritionists Board for sponsoring this post may contain affiliate links read! Thermapen Mk4 Instant-read Thermometer for meat & more creates so much awesome....

After my visit to Illinois to learn all about pig farming, Im even more excited about bringing pork to my family table! * Percent Daily Values are based on a 2,000 calorie diet.

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