Brining is a simple but extremely effective technique that helps pork tenderloin cook up incredibly moist, tender and packed with flavor. By soaking the pork in a saltwater solution before cooking, brining allows it to better retain moisture while also evenly seasoning the meat
In this comprehensive guide, you’ll learn all about brining pork tenderloin including:
- The Benefits of Brining Pork
- How to Make a Basic Brine
- Wet vs. Dry Brining Methods
- Recommended Brine Times
- Safety Tips and Proper Handling
- Cooking Brined Pork Tenderloin
- Serving Suggestions and Meal Ideas
- Frequently Asked Questions
Let’s get started and see how brining can take your pork tenderloin from bland and dry to succulent and delicious!
Why Should You Brine Pork Tenderloin?
Brining offers several advantages that can vastly improve the texture and flavor of lean cuts like pork tenderloin:
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Increased Moisture – The salt in the brine helps the meat better retain moisture during cooking
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Tenderization – Salt dissolves tough muscle fibers.
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Enhanced Flavor – Salt penetrates deep into the meat to season it thoroughly.
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Juicier Meat – Brined pork loses less moisture when cooked.
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Uniform Seasoning – Brine evenly distributes salt and spices throughout.
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Versatility – Brining works with all cooking methods like baking, grilling, etc.
For best results, make brining part of your regular pork tenderloin prep!
How to Make a Simple Brine for Pork
At its most basic, a brine is just water mixed with salt. Here is an easy brine ratio for pork:
- 1 quart cool water
- 1/4 cup kosher salt
- Optional: 1 tsp spices like garlic powder, sugar, etc.
Steps:
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Combine water and salt in a container and stir vigorously until the salt fully dissolves.
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Add any optional spices you want. Garlic powder is a nice addition.
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Submerge pork tenderloin in brine, cover, and refrigerate.
When making brine, always dissolve salt fully in the water before adding meat. Use cool water, not warm, for best results.
Wet vs. Dry Brining Methods for Pork
There are two brining techniques to choose from:
Wet Brining
- Soaking meat in saltwater solution.
- Requires some advance planning.
- Quickly penetrates and flavors meat.
- Can make meat too salty if time is excessive.
Dry Brining
- Rubbing meat all over with salt then refrigerating.
- Less hands-on time.
- Slower to penetrate and season meat.
- Reduces moisture loss.
Both wet and dry brining have benefits. We’ll look at best practices for each below.
How Long Should You Brine Pork Tenderloin?
The ideal brining time depends on the thickness of the meat. For pork tenderloin:
- Wet brining: 1 to 3 hours
- Dry brining: 3 to 4 hours
Here are general guidelines:
| Brining Method | Time |
|---|---|
| Wet Brine | 1 hour |
| Dry Brine | 3-4 hours |
- Brine longer for thicker cuts and less time for thinner pieces.
- Excessive brining can make the pork too salty.
- Brine in the refrigerator at 40°F or below.
Test brined pork early to prevent over-brining. It’s easy to add more time if needed.
Wet Brining Guidelines
For wet brining pork tenderloin:
- Make brine using 1 quart water per 1-2 lbs of meat.
- Submerge tenderloin fully in brine. Use a container with lid.
- Brine for 1-3 hours in refrigerator.
- Rinse meat, pat dry and cook as desired.
- Discard used brine. Don’t reuse.
1 hour is ideal for wet brining an average pork tenderloin. Monitor to prevent over-brining.
Dry Brining Guidelines
For dry brining pork tenderloin:
- Use 1⁄2 tsp kosher salt per 1 lb of meat.
- Rub salt all over exterior of meat.
- Place tenderloin on a rack set in a rimmed baking sheet.
- Refrigerate, uncovered, for 3-4 hours.
- Rinse pork, pat dry, then cook.
The salt will draw moisture out then reabsorb it, seasoning the meat.
Brining Tips and Safety
Follow these tips for properly brined pork:
- Use cool water, not warm. It works best.
- Completely dissolve salt before adding pork.
- Brine in the refrigerator at 40°F or below.
- Rinse meat after brining and pat dry.
- Discard used brine – don’t reuse.
- Cook brined pork fully to 145°F internal temperature.
Proper temperatures and handling prevents bacteria growth and keeps the pork safe to eat.
How to Cook Brined Pork Tenderloin
Brined pork can be cooked using any method including:
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Baking – Bake at 375°F until internal temp reaches 145°F.
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Grilling – Grill over medium heat, turning occasionally until 145°F.
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Pan searing – Cook in a hot pan about 5 minutes per side.
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Air frying – Air fry at 370°F for 15-20 minutes until done.
Monitor temperature with a meat thermometer for perfect doneness. Let rest 5 minutes before slicing.
Serving and Meal Ideas for Brined Pork
Brined pork tenderloin matches beautifully with:
- Mashed or baked potatoes
- Roasted vegetables like carrots, Brussels sprouts
- Fresh green salad or coleslaw
- Dinner rolls, biscuits or cornbread
- Pasta salad or potato salad
- Sauces like pan gravy, mustard, chimichurri
Here are tasty meal ideas:
- Brined pork with mustard spaetzle and braised cabbage
- Brined pork tacos with pineapple salsa
- Brined pork over cauliflower rice with chimichurri
- Brined pork with roasted veggies and quinoa
Brining makes the pork so flavorful and juicy, it pairs wonderfully with many cuisines and ingredients. Get creative!
Frequently Asked Questions About Brined Pork
Is it safe to eat pork that is slightly pink after brining?
Yes, as long as it reaches the safe minimum internal temperature of 145°F. The brining process can lead to a slight pink tint even when thoroughly cooked.
Can you freeze brined pork tenderloin?
Yes. After brining, wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw in fridge before cooking.
Can you brine pork that has already been frozen?
Yes, thawed pork can be brined normally. Brining helps minimize any textural changes from freezing.
What happens if you over-brine pork?
Over-brining leads to overly salty, mushy meat. Pork should be brined only for the recommended time frames.
Make Brining Part of Your Regular Pork Prep
As you can see, brining pork tenderloin is an easy, highly effective way to enhance its flavor, moisture and texture.
Choose wet or dry brining based on your timing and convenience. For pork tenderloin, limit the brine time to just 1-4 hours to prevent over-brining.
By making brining a regular part of your pork prep, you’ll enjoy tender, juicy, uniformly seasoned results every time.