Brined Pork Tenderloin

Page 64

Cuisine: North American | Course Type: Main Courses

(3 reviews)

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Recipe Review

This was very good but not great. I wanted to make this on a work night but knew that I would never have the time to brine it and cook it after work so I made the brine ahead of time and froze it in a Ziploc bag. Then I defrosted it and brined the meat the night before.

Based on the other reviews, I was really careful about the brine time. I ended up leaving the pork in the brine for just under three hours and rinsed it off right away. Then I dried it off and left it in the refrigerator overnight. All I had to do after work was take the meat out of the refrigerator thirty minutes before I cooked it.

I was so worried that I would overcook the pork that I took the temperature after 15 minutes instead of 20. I am glad I did. It was 137 degrees in that time which was perfect.

I did make the Cured Lemons two weeks ahead of time. I wasn't sure I was going to like them because I didn't love their smell. On their own, they tasted a little too sweet and salty. However, they did taste really good with the pork so I am glad I made them.

Given all of the salt in the brine and in the lemons, I did not add any additional salt to the pork. I am glad about this because it was plenty salty but not too salty.

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