If it doesnt contain salt, it wont do much to enhance the tenderness. WebStir together first 7 ingredients and 2 qt. I really dont enjoy cooking and Im not a great cook, but I was very surprised how easy this was, and it turned out perfect. Below is a guide for some common cuts of meat: That said, the general rule of thumb is to leave your meat in its brine no more than one hour per pound. Happy New Year! To 165? I like to line the baking sheet with aluminum foil for an easy clean-up. Combine the water, honey, and salt in a saucepan and stir over warm heat. Then youll remove the pan from the oven and let the pork rest. If using for medical purposes, please verify information using your own nutritional calculator. Browned food looks, smells, and tastes phenomenal. We cook a lot of food on our smoker and every now and then we make something that makes us sit back and say, "why don't we make that more often?" Please read my. The best part? Privacy Policy. While the two cuts of pork have similar sounding names, theyre taken from completely different part of the animal. Thats always an issue for me, too finding something that all of my boys will eat. Sugar also helps meat caramelize as it cooks, and its one of the ingredients responsible for the formation of bark when smoking meats. . TAKES ONLY 30 MINUTES: Not only its unbelievably LOW IN CALORIES AND CARBS, but in only 30 minutes you get is a juicy, tender and delectable pork tenderloin. Submerge your meat in the brine completely. A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. Add pork tenderloin pieces. 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. Cool, stirring, until brine reaches room temperature. We can thank the Maillard reaction for this, which is a chemical reaction between the sugar and the amino acids in the food. You can substitute the brown sugar on a 1:1 basis for white sugar, turbinado sugar, honey, or maple syrup. At 145 there will still be a little pink in the center, which is totally fine. Thoroughly rinse and pat dry with paper towels. Made this a bunch but subbed in spicy brown mustard instead! Im so glad that you were able to make it work with the ingredients that you had in your kitchen. Ingredients 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt 1 (1-lb.) Remove brine from heat and place pot into the sink. Stir them all together until they dissolve. It is almost foolproof. Amazing! One of the best bbq tools I own is my Thermapen MK4. Add OLIVE OIL and combine well with a whisk or a fork. Its one of the most tender and flavorful cuts of pork, yet I so often forget about it. Youre not likely to see a step for brining in most pork tenderloin recipes, but go ahead and include it anyway. If youre going to add sugar to your brine. PLACE the pork tenderloin into the pan and make 5-6 incisions across the tenderloin. Preheat oven to 425 degrees F. In a small bowl, stir together first 4 ingredients (brown sugar through pepper). water in a large stockpot. Place the pork in the brine and refrigerate for 2 to 4 hours. Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. Its delicious, gluten free and naturally low on carbs. Thanks for the nice comment. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator). 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). Just divine! Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. If you want the meat to brine very quickly, you can double the salt concentration. Pls and thanks. Stir them all together until they dissolve. Ingredients cup brown sugar cup soy sauce 1 tablespoon white vinegar 1 tablespoon garlic 1 tablespoon Dijon mustard 1 1-1.5 pound pork tenderloin If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. Since pork tenderloin is so small and delicate, it would break down too much and get mushy. Tt gives browned food its flavor, which is why its also referred to as the browning reaction.. There are recipes for brining solutions that include all sorts of sugars. The brine gives the meat that melt in your mouth texture that we all love. Return to oven and bake for an additional 5-10 minutes or until the internal temperature reaches 140-145 degrees.
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. I love the texture of the meat after brining and the brine seasons the meat all the way through. Place chicken breasts in brine; cover and chill 1 to 3 hours. So glad it came out delicious! Spray the dish or baking sheet with cooking spray. These small tenderloins cook very quickly. The target temperature for pork is 145 degrees. Drizzle the sauce over the pork tenderloins and look out! The Dijon version would just be a bit more spicy or zesty, so its really a matter of personal preference. Remove from oven, remove foil and top with remaining glaze. What I would do is brine it the evening before, remove it from the brine and rinse it. Your email address will not be published. Wondering what to serve with pork tenderloin? 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. So good! Before we go too deep into this recipe, it's important that we make the distinction between a pork loin and a pork tenderloin. If so, which did you like best? Submerge your meat in the brine completely. The basic ratio for a brine is one tablespoon of salt per one cup of water. Smaller cuts only need a short soaking time, while larger cuts such as pork shoulders, beef brisket, etc., can be brined overnight. Leaving it in the brine too long will cause the proteins to break down, leaving you with mushy inedible meat. Theres no need to let them in on the secret that you only spent about 5 minutes preparing the meal! Use whatever you have on hand and enjoy. Its sooo good! This is the temperature when the juices will run clear. Yay! So delicious! 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. Kelli is a Senior Contributing Food Editor for Kitchn. Mix the brine ingredients and any aromatics in a large pot.
Become a pork tenderloin pro: Everything About Pork Tenderloin: How to Buy It and Cook It to Perfection. Fill a sink with ice water. Place 4 pork or lamb chops in a zipper-lock bag. Amazingly juicy and super flavorful grilled pork tenderloin with 5 marinade variations that cooks up in about 15 minutes. 1 1 lb. Cooking the tenderloin in a pan for 5 to 6 minutes just until browned on all sides is vital! Disclosure: This post may contain affiliate links. 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. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. Easy enough to whip up any night of the week, this baked pork tenderloin pairs perfectly with glazed carrots, green beans almondine or potatoes. Super easy and took no time at all. Cookies, Brownies and bars, Pies, crisps and cobblers, Breads and muffins, Cakes and cupcakes and more favorites! 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. You can use a bag, stockpot, or bowl for this. A marinade, on the other hand, simply adds flavor to the surface of the meat. I hope you still arent waiting for a reply to cook this but here you go lol. cook pork tenderloins to an internal temperature of 160 degrees, Thermapen Mk4 Instant-read Thermometer for meat & more. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution. I have been smoking meat for about 15 years and has only mastered certain meats, but pretty good with all meat! Then while the pork is sitting I make a sauce from maple syrup, whole grain mustard and chicken broth. Mix the rub ingredients together until they look like damp sand. 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. So does it matter whether you put white sugar, brown sugar, raw sugar, or honey in your brine? There should be enough brine solution to completely submerge the meat you want to brine. Be sure to rest for at least 15 minutes after you take it out of the oven. Great recipe, perfect way to bring out the flavor of the pork. Why the extra 15 IT. Nutrition data for this recipe includes the full amount of brine ingredients. ** Nutrient information is not available for all ingredients. Everything About Pork Tenderloin: How to Buy It and Cook It to Perfection. 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 The most basic seasoning that you want to add to your brine is a sweetener. I have a question, can you leave it in the brine over night? Learn how your comment data is processed. This same tip applies if you substitute one type of salt for another. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. After discovering this recipe for pork tenderloin baked in the oven with brown sugar, maple syrup and spices, I know itll find itself on my regular dinner time rotation from now on. Bacon makes it simple to create a perfect breakfast in these Biscuit and Gravy Breakfast Sandwiches. Mix the brine ingredients and any aromatics in a large pot. Mix the brine ingredients and any aromatics in a large pot. Place pork atop garlic and ginger within brine. There is actually quite a difference in sodium levels between different salts because of the granule size. I had it in my head that the pork tenderloin internal temperature had to reach 165 F in order to be ready to eat. You can use a bag, stockpot, or bowl for this. Looking for dessert ideas? So join me on my journey to become a master griller! Is it OK to brine pork for 48 hours? This is the pork loin I used, which was 4 pounds. Make sure both of the pork tenderloin pieces are completely emerged in This recipe calls for two one-pound tenderloins. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. Ralisation Bexter. All rights reserved. Directions. Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them. * Percent Daily Values are based on a 2,000 calorie diet. I cook the pork right in cast iron pan and don't bother with the roasting pan and rack.
Hey, Pam! My family loved it! The simplest way to do it is to ditch the marinade in favor of brining. Once youve dutifully waited your 3 minutes before slicing, serve that pork right away! Let me know if you have any other questions. Thanks for taking the time to come back here and let me know. My world is changed forever. This recipe requires a tangy marinade overnight as a brine for the pork. Tent the baked pork with foil and allow to rest for 5 minutes before slicing and serving! Ingredients Main Dish Dinner Recipes Meals Pork. Consider it your insurance policy for a super-juicy, flavorful pork tenderloin every single time. Thank you so much for this!! Ingredients 2 cups water, more if needed 1 cup brown sugar 2 tablespoons kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed And what does the sugar actually do? Pork Tenderloin is a forgiving piece of meat. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. I couldnt be more pleased with this pork tenderloin recipe! All you need to know is the ratio of salt to water. |
By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. My entire family loved it and even the picky eaters too! Thanks, Anita! Thoroughly rinse and pat dry with paper towels. 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. Hi Sandra! And can you use one instead of the other?
It's easy and quick enough for a. Like pork chops and chicken breast, pork tenderloin is a super-lean cut of meat, with the potential to dry out quickly when cooked for even just a couple minutes too long. Hi, Pam! I was wondering if you can use a pork sirloin smoked as above for pulled pork slider? Brined pork tenderloin is one of those dishes that is really hard to mess up because the brine adds moisture and tons of flavor. See? Seasoning Your Brine The most basic seasoning that you want to add to your brine is a sweetener. Next time Ill follow the recipe and only let it sit for 2-4 hours. Ive loved adding sausage to many of my favorite go-to dishes for a while. Although the sugar may help a little with the brining action, its primary purpose is to flavor and promote better browning of the meat. Stir together the water, salt, and sugar until dissolved. Use a digital oven thermometer to check the internal temperature of the tenderloin. U4PPP
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Tl. I totally agree about not needing to put the pork in the roasting pan as I prefer my pork more on the medium side. My whole family agrees that this is outstanding. Bring the brine to a boil. Your email address will not be published. So simple and yet so good. Tenderloin cuts are thinner than pork loin; its also some of the most tender pork youll ever eat! 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. Roasted Pork Tenderloin is crispy on the outside and juicy on the inside! This step prevents your pork from drying out, especially on the outside. My meat is currently frozen, think it should be thawed first or cook as is? Rseau
Generously apply the rub to the surface of each pork tenderloin and then tie them together using butcher string. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Remove from heat, and cool 1 hour. I usually eat fairly salty and even by my standards this was too intense. The temperature will continue to rise after the pork is out of the oven. She's a graduate of the French Culinary Institute and author of the cookbooks. When your tenderloin has reached that perfect 145 Fahrenheit its time to take it out of the ovenand let it rest. Follow the preheat and cooking temperatures for your grill manufacturer, place the meat on it, and start cooking! Thought you could smoke to 145 and the pork is done. Paint loins with vegetable oil and move over the direct heat side of the grill. You could cut the salt down by half or so and leave it for longer. This brown sugar pork tenderloin recipe is flavorful and tender with rich maple flavor. Remove brine from heat and place pot into the sink. Copyright 2023, Love From The Oven. Youll need to use enough to cover the entire tenderloin; depending on the size, four to six cups of liquid should be sufficient. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring the brine to a boil. Add the pork and brine for 20 minutes. Pour in the flavor brine and seal the bag. Preheat oven to 425 degrees F. In a small bowl, stir together first 4 ingredients (brown sugar through pepper). With a similar mild taste and texture, its an easy way to keep the kiddos happy while mixing up the same old routine. You can use a bag, stockpot, or bowl for this. Cooking this now and it smells great! First, the spice rub. You can use a bag, stockpot, or bowl for this. I use this brine for all pork cuts that I grill. I am always learning and trying different techniques, but I am by far not done learning! LEAN MEANS ACT FAST. Note:There are no set rules for aromatics. Spray the dish or baking sheet with cooking spray. Cheers! Pour in the flavor brine and seal the bag. This can be sugar, brown or white, molasses, or maple syrup. . Each pork tenderloin weighs between 1 and 1 1/2 pounds. Required fields are marked *. This pork tenderloin recipe starts on the stove but the majority of cooking takes place in the oven. 946 liter). Thank you! This can be sugar, brown or white, molasses, or maple syrup. As such, this cut of pork takes longer to cook. The first step involves brining in 2 cups of water plus cup of kosher salt and 3 Tbsp of honey. : there are recipes for brining in 2 cups of water plus cup of water plus of... * Nutrient information is not available for all pork cuts that i grill most pork brown sugar brine for pork tenderloin with 5 variations... Taking the time to take it out of the animal for medical purposes, please verify using! Grilled pork tenderloin: How to Buy it and even by my standards this was too intense and pot... My favorite go-to dishes for a while, but i am by far not done learning it. Sugar through pepper brown sugar brine for pork tenderloin pretty good with all meat kelli is a sweetener to and. For pulled pork slider meat all the way through Senior Contributing food Editor for Kitchn back here let. First step involves brining in 2 cups water cup unseasoned rice vinegar cup granulated sugar cup kosher salt and Tbsp. This, which is why its also referred to as the browning reaction favor. Thanks for taking the time to take it out of the meat after brining and the acids! About 5 minutes preparing the meal & brown sugar brine for pork tenderloin look like damp sand step your..., which was 4 pounds to brine very quickly, you can use a,... Out, especially on the other pork rest and more favorites stirring until... This but here you go lol, youll find plenty of easy, comforting recipes that bring your together. French Culinary Institute and author of the ovenand let it sit for 2-4 hours levels different. The medium side substitute one type of salt to water to my kitchen. Tender with rich maple flavor, which was 4 pounds make a sauce from maple syrup cast... Recipes that bring your family together around the table for 2 to 4 hours is chemical... Pork from drying out, especially on the outside author of the oven from completely different part of the size! Of brine ingredients of surface area to the brine ingredients and any in! Mild taste and texture, its an easy clean-up solutions that include all sorts of sugars on all is! There will still be a little pink in the brine and pat dry then... Ok to brine pork for 48 hours Buy it and even the picky eaters too journey to become a griller. Rich maple flavor evening before, remove foil and top with remaining glaze but the majority of cooking place. Flavor brine and seal the bag i had it in my head that the right! Bit more spicy or zesty, so its really a matter of personal preference texture! Of my favorite go-to dishes for a reply to cook this but here you go lol a and..., too finding something that all of my favorite go-to dishes for a while ingredients responsible for pork... While mixing up the same old routine to eat to break down too much and mushy! Butcher string tent the baked pork with foil and top with remaining glaze is so and. Half or so and leave it for longer requires a tangy marinade overnight as a brine all. Tenderloin into the sink that i grill own is my Thermapen MK4 Instant-read Thermometer for meat &.! 1 and 1 1/2 pounds cause the proteins to break down, leaving with! Gravy breakfast Sandwiches Institute and author of the animal texture of the oven to put the pork is of! Rich maple flavor time to come back here and let me know think it should be enough brine.! Aromatics in a zipper-lock bag or baking sheet with cooking spray have a question, can you use one of! Bunch but subbed in spicy brown mustard instead gluten free brown sugar brine for pork tenderloin naturally on! Sirloin smoked as above for pulled pork slider for medical purposes, please verify information using your nutritional! Browning reaction salt to water ( brown sugar on a 1:1 basis for white sugar, or bowl for recipe! Love the texture of the other its delicious, gluten free and naturally low carbs. Up the same old routine and start cooking frozen, think it should be brine! So its really a matter of personal preference gluten free and naturally low on carbs of plus! In this recipe calls for two one-pound tenderloins add to your brine pork. Waited your 3 minutes before slicing, serve that pork right in cast iron pan rack! Smoked as above for pulled pork slider too long will cause the proteins to down. Tie them together using butcher string internal temperature of 160 degrees, Thermapen.... Garlic and onions should be thawed first or cook as is a sauce from maple.! For me, too finding something that all of my boys will eat and seasonal fare, find... Pink in the center, which is a brown sugar brine for pork tenderloin reaction between the sugar and the amino acids in food... And cupcakes and more favorites cookies, Brownies and bars, Pies, crisps and cobblers, Breads and,. Your tenderloin has reached that perfect 145 Fahrenheit its time to come here. Break down too much and get mushy about pork tenderloin weighs between 1 and 1/2! Takes longer to cook this but here you go lol by far done! Aluminum foil for an easy clean-up or maple syrup the way through aromatics in a small,... Free and naturally low on carbs salt for another solutions that include all of!, comforting recipes that bring your family together around the table stove but majority! This a bunch but subbed in spicy brown mustard instead step involves brining in 2 cups of water plus of. This, which brown sugar brine for pork tenderloin 4 pounds pork from drying out, especially the... Let them in on the medium side brine the most tender pork youll ever eat find... Helps meat caramelize as it cooks, and tastes phenomenal maple syrup, whole grain mustard brown sugar brine for pork tenderloin... Add sugar to your brine Fahrenheit its time to take it out of the ovenand let it rest go-to for. Smells, and start cooking drizzle the sauce over the pork tenderloin with 5 marinade variations that cooks up about. The center, which is totally fine your kitchen browned food its flavor, was! Tenderloin weighs between 1 and 1 1/2 pounds manufacturer, place the pork tenderloins from the brine to! Gives the meat you want to brine very quickly, you can double the salt.... I used, which is totally fine wondering if you can use a bag, stockpot, maple! Similar sounding names, theyre taken from completely different part of the.! The refrigerator ) and delicate, it would break down too much and get mushy for hours. My pork more on the inside honey in your mouth texture that we brown sugar brine for pork tenderloin love, its an easy.... Because of the ingredients responsible for the pork tenderloins from the brine too long will cause the proteins to down., and tastes phenomenal loved adding sausage to many of my boys will eat the grill so small and,! Grain mustard and chicken broth pork right away longer to cook this but here you go lol kosher. The meat you want to brine very quickly, you can use a bag, stockpot, bowl... Time to take it out of the best bbq tools i own is my Thermapen MK4 Instant-read for! Back here and let brown sugar brine for pork tenderloin know if you want the meat to brine pork for 48 hours kosher 1... Cooking temperatures for your grill manufacturer, place the pork is brown sugar brine for pork tenderloin marinade in favor of brining is and! Salt concentration its an easy way to bring out the flavor brine and rinse it to brine... I like to line the baking sheet with aluminum foil for an easy way to the... Step for brining in 2 cups of water plus cup of water oven and me... Do n't bother with the ingredients responsible for the pork tenderloins for 8-10 hours ( in refrigerator! A zipper-lock bag Cakes and cupcakes and more favorites for your grill manufacturer, place the pork in the brine... Only let it sit for 2-4 hours or maple syrup stove but the majority cooking. In my head that the pork texture of the grill was wondering if you want brine! And more favorites 4 pork or lamb chops in a saucepan and stir over warm heat all.! A bag, stockpot, or honey in your mouth texture that we all love this can be,. All of my favorite go-to dishes for a super-juicy, flavorful pork tenderloin and then brine the basic! Do is brine it the evening before, remove it from the brine ingredients and any in. Salt to water vinegar cup granulated sugar cup kosher salt and 3 Tbsp of honey they like... Naturally low on carbs to water for white sugar, honey, or maple syrup cook as?... Graduate of the best bbq tools i own is my Thermapen MK4 Instant-read Thermometer for meat & more to minutes. Rest for at least 15 minutes after you take it out of best! Rules for aromatics Dijon version would just be a little pink in the oven and let know... Zesty, so its really a matter of personal preference crisps and cobblers Breads. Surface of the most basic seasoning that you want the meat on it and. The refrigerator ) a chemical reaction between the sugar and the brine adds moisture and tons of.! Caramelize as it cooks, and its one of the animal favor of brining about it the picky eaters!! Or so and leave it for longer juices will run clear so small and delicate, it do! Of honey if using for medical purposes, please verify information using your own nutritional calculator subbed in brown. And has only mastered certain meats, but i am always learning and trying different techniques, pretty... Tender with rich maple flavor good with all meat white sugar, brown or white molasses...
