brown sugar brine for pork tenderloinbrown sugar brine for pork tenderloin

So good! As such, this cut of pork takes longer to cook. You can serve it with just about any sides that your family will enjoy including no-knead bread, dinner rolls, crescent rolls, buttermilk biscuits, pasta, rice, or couscous. So simple and yet so good. Ciao! This was so easy and came out sooo moist. SMALL PLATE: You will need it to prepare the topping for the tenderloin. Dont Forget to Share a Pic of What You Made! Stir in garlic and ginger. Fill a sink with ice water. This recipe requires a tangy marinade overnight as a brine for the pork. Place pork on the prepared baking sheet. I would toss them in olive oil and then season with salt and pepper or an all-purpose seasoning blend like this one: https://www.theseasonedmom.com/all-purpose-seasoning/. It's best to let the tenderloins brine for about 8-10 hours, but you can let them brine for up to 24 hours.

The most basic seasoning that you want to add to your brine is a sweetener. I'm so happy to hear that. Theres no need to let them in on the secret that you only spent about 5 minutes preparing the meal! All you need to know is the ratio of salt to water. Bring the brine to a boil. It also counteracts some of the saltiness of the brine. [7 Possible Reasons]. While some cuts of pork can handle days in a brine, even a relatively small amount of time can be helpful. So if the flavor doesnt go all the way into the meat, why add the brown sugar? Dont worry about using a sugar brine if youre cooking your meat under a dark, sweet glaze or rub. WebBrine for juiciness: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the cider vinegar, brown sugar and ice cubes. You can put one on your smoker on high heat (400+ degrees) and they'll be done in 25 minutes. 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). Let rest under foil for approximately 15 minutes before slicing at a diagonal and serving, Smoked Pork Steaks with Beer Braised Onions, Smoked Hot Dogs with A Shortcut Pickle Relish, Smoked Spam Burnt Ends with Sriracha Whiskey BBQ Sauce. It doesnt flavor the meat in the way a marinade would; instead brining seasons the meat all the way through. Thoroughly rinse and pat dry with paper towels. Mix the brine ingredients and any aromatics in a large pot. Have you ever made this in a slow cooker? Cooking this now and it smells great! Bring to a boil, reduce heat to low, and cover. No marinating required! Tt gives browned food its flavor, which is why its also referred to as the browning reaction.. Place your pork ribs 946 liter). Remove from oven, remove foil and top with remaining glaze. 2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise. The Dijon version would just be a bit more spicy or zesty, so its really a matter of personal preference. Dry it with paper towels and then refrigerate it until you come back from the beach. Tough meat is a thing of the past when you discover the power of brining. Thank you, Karen! If youre going to add sugar to your brine. He has written two cookbooks. This Smoked Pork Tenderloin Recipe is easy to make, and the end result is out of this world delicious. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Cheers! If you are going to brine small cuts for an extended period, you may want to reduce the salt down to 1/2 cup salt per gallon of water so that your meat doesnt taste too salty. As a general rule, add 1/2 cup of sweetener per gallon of brine.

In a small plate prepare the herb mixture by mixing brown sugar, chopped garlic, Italian seasoning and coarse salt. The sugar, however, has little effect on the texture of the meat. The most basic brine is simply a mixture of water and salt. Great recipe! You could cut the salt down by half or so and leave it for longer. thanks! Stir together the water, salt, and sugar until dissolved. Before you go straight to brining your meat, be sure youre not using a pork tenderloin that was labeled enhanced. Thats the industry term for meat that has already been injected with a brining solution. Add the pork and brine for 20 minutes. Would I need to double or triple the brine recipe or just add enough water to cover the meat? 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 Sorry to hear it was a little too salty for you. Use a digital oven thermometer to check the internal temperature of the tenderloin. | There should be enough brine solution to completely submerge the meat you want to brine. I cook the pork right in cast iron pan and don't bother with the roasting pan and rack. Transfer the brine to another container big enough to hold the pork and add the remaining water. The loin is a larger cut of meat, that comes from a pig's back and typically weighs between two to five pounds. Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. But I do have another slow cooker pork tenderloin recipe here, which you could probably reference for cooking time/temp (but use the mustard and brown sugar instead): https://www.theseasonedmom.com/slow-cooker-pork-tenderloin/. If so, any seasonings that you would recommend? Brining any meat can add a significant amount of water to it before cooking, making the results juicier and more tender. Place your soakedand drainbed wood chips in aluminium pan on the heat side and your protein on the side with out heat. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. ** Nutrient information is not available for all ingredients. Bring the brine to a boil. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan right away the meat registers 140 to 145 F in the thickest part of the meat. Your recipe was easy to execute and tasty! Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. That's what we like to hear. GARLIC: Use fresh garlic and chop it up with a knife. If you want to level up your next backyard grill, you should go ahead and try a brown sugar brine you wont regret it! We can thank the Maillard reaction for this, which is a chemical reaction between the sugar and the amino acids in the food. If you want the meat to brine very quickly, you can double the salt concentration. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Remove brine from heat and place pot into the sink. Season the pork with pepper (no need to salt it since it was brined). This recipe requires a tangy marinade overnight as a brine for the pork. This can be sugar, brown or white, molasses, or maple syrup. Pour in the flavor brine and seal the bag. Try to inject it as well as rubbing the outside. | 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 Is it OK to brine pork for 48 hours? Preheat the grill for indirect heat at 275 degrees F (135 degrees C). Pork tenderloin takes less time to brine by weight than do pork chops because the long-running grain pulls the brine into the meat. Pat dry with a paper towel. Learn how your comment data is processed. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Amazingly juicy and super flavorful grilled pork tenderloin with 5 marinade variations that cooks up in about 15 minutes. Bring the brine to a boil. WebIf you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Wondering what to serve with pork tenderloin? Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Looking for dessert ideas?

Stir them all together until they dissolve. I fixed this with yellow mustard a few weeks ago and both my husband and I loved it. I tripled the sauce, using yellow mustard and whole grain Dijon together, and added minced garlic. This baked pork tenderloin recipe cooks in a 425 degree F oven for 20-30 minutes, or until the internal temperature of the pork reaches 145 degrees F. Baking it at this high temperature gives the outside of the pork a nice crispy texture (as the sugars in the sauce caramelize), while the inside stays perfectly juicy! Reduce the heat and add thebutter, garlic cloves, thyme and rosemary to the pan. Place chicken breasts in brine; cover and chill 1 to 3 hours. Your email address will not be published. Substitute molasses for the brown sugar if desired. This flavorful brined pork dish will knock your socks off. While all brines contain salt, but not all brines contain sugar. It's great for quick a dinner for two, or make a few for a luxurious dinner with friends. Required fields are marked *, Hi, I'm Olya! Place pork on the prepared baking sheet. Ralisations Your email address will not be published. I used a knife:). Spooning the butter and herbs over the top creates so much awesome flavor. Combine the water, honey, and salt in a saucepan and stir over warm heat. 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. The pork cooks up tender, moist, and delicious every time. Follow me on PINTEREST to get the most popular recipes! The tenderloin is much smaller, weighing in at just a pound. After my visit to Illinois to learn all about pig farming, Im even more excited about bringing pork to my family table! It allows you to know when your pork is done, without over cooking it. Learn how your comment data is processed. All Rights Reserved. There wont be enough time for potatoes to cook together with the tenderloin. If you feel like youre stuck in a chicken rut for dinner each night, then pork is a great alternative. 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. Remove from the heat and allow time to cool completely before transferring into a big enough container for your meat and small enough to fit into your refrigerator. Stir them all together until they dissolve. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Read again sir smh. I do not own a smoker, so can I use a gas grill? The target temperature for pork is 145 degrees. WebBrine for juiciness: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the cider vinegar, brown sugar and ice cubes. 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. This formula assumes that you are using regular table salt. The first step involves brining in 2 cups of water plus cup of kosher salt and 3 Tbsp of honey. Fill a sink with ice water. Add the ice, then cool the brine to 45 degrees or lower than that. This was the most flavorful and moist pork tenderloin I've ever prepared. Hi Stefano. Copyright 2023 Smoked Meat Sunday on the Seasoned Pro Theme. Easy Recipes for Dinners, Desserts, Sides and more by The Love From The Oven, By: Christi On: 12/13/19|Updated: 10/17/21|Jump to Recipe. Thanks, Anita! Remove from the heat and allow time to cool completely before transferring into a big enough container for your meat and small enough to fit into your refrigerator. Nutritional information is provided as a courtesy only. Stir them all together until they dissolve. So glad that your boys approved too, Moira! If not using an oven safe skillet, transfer tenderloins to a 913 glass baking dish that has been sprayed with non-stick cooking spray, then cover with half of the glaze mixture. Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. Ive loved adding sausage to many of my favorite go-to dishes for a while. With our cookbook, it's always BBQ season. Pork tenderloin is usually fairly lean, so its important to not overcook it.

Disclosure: This post may contain affiliate links. Thank you! It is almost foolproof. Cool, stirring, until brine reaches room temperature. How to make pork marinade with balsamic vinegar and brown sugar. This is the pork loin I used, which was 4 pounds. Experiments have shown that even after more than 24 hours, sugar molecules dont penetrate much deeper than the surface of the meat. But sometimes you need a healthy dinner that comes together in less than 30 minutes, doesnt require marinating time, and doesnt use a grill. I couldnt be more pleased with this pork tenderloin recipe! Ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (1-lb.) So join me on my journey to become a master griller! PINK IS OK. Its perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat. 946 liter). Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. I was incorrect about the size of the tenderloins. Derrick Riches is a grilling and barbecue expert. The basic ratio for a brine is one tablespoon of salt per one cup of water. Each pork tenderloin weighs between 1 and 1 1/2 pounds. Your email address will not be published. Im so glad that you were able to make it work with the ingredients that you had in your kitchen. Happy New Year! Yes, same amount of time. Simply combine the mustard, brown sugar, salt and pepper in a small bowl. Hi Sandra! 140 is considered rare, and 145 is considered medium. For my family, I always cook pork tenderloins to an internal temperature of 160 degrees. More about me . Privacy Policy. water in a large stockpot. Fill a sink with ice water. Save my name, email, and website in this browser for the next time I comment.

This is seriously delicious and a must make recipe if you love tender pork with tons of flavor. What I would do is brine it the evening before, remove it from the brine and rinse it. If my piece of pork is larger, do I need to increase the time as well? I had very good results both times. Once youve dutifully waited your 3 minutes before slicing, serve that pork right away! Place chicken breasts in brine; cover and chill 1 to 3 hours. Smoker Grill Girl is compensated for referring traffic and business to this company. Resting helps the pork continue to grow more tender and flavorful as all those lovely juices settle in. That's what I want to knowmaking this nowOh well I can figure it out???? Nonody liked it. This quick and delicious Maple Brown Sugar Pork Tenderloin is a great weeknight meal. 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. Both cuts of meat are delicious, but they cook differently! So glad it was delicious for you. Here at Salt Pepper Skillet, we want to elevate and inspire home cooks by demonstrating easy, approachable recipes and techniques that make cooking fun and delicious. You melt it down and pour over your entire body, then eat haha. Nutrition information is estimated as a courtesy. Remove brine from heat and place pot into the sink. Mix the brine ingredients and any aromatics in a large pot. Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork. If using for medical purposes, please verify information using your own nutritional calculator. 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. Consider it your insurance policy for a super-juicy, flavorful pork tenderloin every single time. If you really want to get fancy, you can pour the butter from the foil after letting them rest into about a cup of Alabama White Sauce. Then youll remove the pan from the oven and let the pork rest. .

Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). Brining times are not only determined by the weight and thickness of meat, but also by the grain of the meat. All rights reserved. I did not have brown sugar, but I had molasses, so I used regular white sugar combined with molasses. The rub adds a layer of flavor to the meat that will have your guests licking their lips for more. The best part? Place the pork in the brine and refrigerate for 2 to 4 hours. Transfer the brine to another container big enough to hold the pork and add the remaining water. Stir together the water, salt, and sugar until dissolved. No problem this is a great recipe to start with. Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. pork tenderloin, trimmed 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 teaspoon cracked black peppercorns This same tip applies if you substitute one type of salt for another. The smoked pork tenderloin recipe I'm about to share with you is one of the easiest things you'll make on your smoker. Learn how your comment data is processed. It's quick and accurate readouts are a gamechanger. 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. Generously apply the rub to the surface of each pork tenderloin and then tie them together using butcher string. I love the texture of the meat after brining and the brine seasons the meat all the way through. This is a quick, healthy and easy way to prepare the best pork tenderloin. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. * Percent Daily Values are based on a 2,000 calorie diet. The main difference is that some sugars dissolve more easily than others. My whole family agrees that this is outstanding. 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). Husband and I dribbled the pan juices over our portions on our plates. Mix the rub ingredients together until they look like damp sand. Just divine! | Place the pork tenderloin in a gallon zip locked bag or airtight container and combine ingredients together and pour over the cut of meat. Roasted Pork Tenderloin is crispy on the outside and juicy on the inside! I used sea salt because that's what I had, maybe that was it? Your email address will not be published. Figuring out what the internal temperature is can be a hassle. 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 (. My wife and I loved the recipe. If so, how? I LOVE it! Add OLIVE OIL and combine well with a whisk or a fork. Stir in the ice and any other flavorings and cool the brine to 45F or lower. Is it OK to brine pork for 48 hours? Thats always an issue for me, too finding something that all of my boys will eat. It's restaurant quality, or better. Nutrition data for this recipe includes the full amount of brine ingredients. . How about quick and delicious boneless pork chop recipes? Remove from oven and allow to rest for ten minutes. Thanks for sharing your tips, too. Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. Your email address will not be published. I also roasted some potatoes in the same pan and glazed them with the mustard and brown sugar, too!! 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! This makes it retain moisture. This post may contain affiliate links, read the disclosure policy. Seasoning Your Brine The most basic seasoning that you want to add to your brine is a sweetener. While browning the pork, combine brown sugar, syrup and butter in a small saucepan. When your tenderloin has reached that perfect 145 Fahrenheit its time to take it out of the ovenand let it rest. Leftovers can be stored int he fridge for a couple of days and are also delicious in sandwiches and salads for lunch the next day. This pork brine adds a subtle flavor to meat without being too salty. Rseau As an Amazon Associate, I earn from qualifying purchases. That helped capture the flavor for me. Keep in mind that the pork will continue cooking for a few minutes after you take it out of the oven. Directions. 03 80 90 73 12, Accueil | 946 liter). Depending on the cut and type of meat, you will need to soak it in this solution for 30 minutes to a few hours and for significant cuts of meat, overnight is best. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. The temperature will continue to rise after the pork is out of the oven. I thought so me too! Your daily values may be higher or lower depending on your calorie needs. Slice into 1/2- to 1-inch-thick medallions. Always double check your recipe to be sure you pick up the right cut of meat before you start. Bring to a boil, reduce heat to low, and cover. It's a boneless cut that runs alongside the backbone of a pig. Using a small knife remove the silverskin from the pork tenderloins and then generously apply the rub. Make 5-6 incisions across the tenderloin. Your email address will not be published. Then you let it rest for a good 15 minutes.

Ready to say goodbye to dry pork tenderloin once and for all? Let sit in the refrigerator for up to 8 hours; cook or grill as usual. Instructions. Pat the pork dry, rub with the mustard mixture, and your job is done! Only mistake I made was I let the pork sit in brine overnight so the meat was salty. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Remove loins from heat, place on a serving dish, and tent with foil.

WebStir together first 7 ingredients and 2 qt. I wouldn't leave pork tenderloin in this brine overnight. Spray the dish or baking sheet with cooking spray. A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. Thanks in advance. Pork tenderloin is on the menu at my house often, but this recipe is not a keeper. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator).