Pork tenderloin can be a wonderful meal with a ton of flavor and incredibly juicy. Other times, it can turn out way too dry and seem flavorless. These reasons why you should brine your pork tenderloin instead of marinading it will make all the difference. You'll be stunned by how much better it tastes!
The Reasons Why Brining Your Pork Tenderloin Is Best Include:
Brining Is the Secret to Juicier Meat and Flavor
When soaked in a brine solution — a mixture of salt and liquid — the tenderloin not only takes on additional flavor, but also additional moisture. So you're essentially making the meat juicier from the very beginning.Sodium is truly the key here. It had a tenderizing effect on protein so timing here is important. Let the meat sit in the brine for an hour or two. The max should be 24 hours.
“Enhanced” Meat
Be sure you're not using a pork tenderloin that was labeled “enhanced.” That's the industry term for meat that has already been injected with brining solution.
No Recipe Required
The basic ratio for a brine is one tablespoon of salt per one cup of water. Use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient.
Happy Cooking!
These reasons to brine a pork tenderloin make it turn out so good, you may never use a marinade on it ever again! Have you tried brining your pork tenderloin before?
Let Us Know How It Turned Out For You!
Article & Photo Source: The Kitchn
Cool this is really good