What is the best way to brine a pork tenderloin?

Question

I work in a kitchen with a chef that does this quite frequently and he puts a lot of different ingredients in it. Some of his ingredients are cloves, allspice, apples, oranges, garlic, cinnamon and peppercorns. He also puts equal parts sugar and salt in his brining liquid. But his recipe is never the same. I know he puts some kind of booze in it, but I'm not sure what. When ever I try to make this at home it comes out OK, but nothing like his. Please help me with some great and flavorful brining recipes.

Answer 1

Why not just ask the cook how to do it?

Or, try this...

http://www.taunton.com/finecooking/recipes/grilled_pork_tenderloin.aspx

For an explanation on brining, read this...

http://www.taunton.com/finecooking/pages/c00169.asp?

Answer 2

factors: 2-6 clean pink meat tenderloins a million gallon of water a million cup kosher salt a million-2 cups of maple syrup (clean isn't required) a million teaspoons warm pink pepper flakes 2 tablespoons juniper berries A small handful of pickling spices A small handful of peppercorns a million teaspoon finished cloves 2-4 springs of unpolluted rosemary 2 springs of unpolluted thyme 6-12 garlic cloves, smashed 2 tablespoons chopped clean ginger Any mix of the above which you have handy will do large. Salt and maple syrup are a might desire to. instructions: combination all the brine factors mutually in a non-reactive or chrome steel pot and produce to a boil for a pair of million hour.. Stir the brine some cases to ascertain that the salt, sugar, and maple syrup have dissolved. enable the brine quiet down then refrigerate it in a large stainless pan or a non-reactive field or the comparable one you cooked it in. while brine is chilly, upload the pink meat tenderloins submerged thoroughly shop coated under refrigeration for 12 to 40 8 hours. the possibility ZONE for bacteria is 40 to one hundred forty° so do no longer placed chops in a warm brine. while waiting to grill, get rid of the pink meat from the brine and pat or shake dry (with out rinsing). warmth or easy your grill to intense with the grate as near to the warmth as conceivable. Hardwood that comes from Canada is the ideal for grilling. in case you have not got this type of grill, gas or charcoal will do. Season pink meat with magic on all factors and place on grill the 1st facet for a pair of million minute. turn a a million/4 turn at a time to attain flippantly and grill for 3-5 minutes till performed on your likeness. do no longer kill them; cook dinner uncommon to medium. enable them to take a seat down for a jiffy, slice diagonally and prepaid each and each dish.

Answer 3

I don't think there is a "best" way. Whatever flavors you want in the pork, add those in. If you want it herby, add some herbs, like thyme, rosemary, sage, etc. If you want a citrusy flavor, add oranges, lemons, limes, grapefruits, etc. Also, the longer you have the meat in the brine, the more flavor it's going to absorb. I hope this helps. Happy cooking!