Pork Tenderloin with Classic Brine Solution
This is a classic brine good for pork or poultry. Keep in mind that smaller cuts of meat require less brine time. Too much time brining can lead to overly salty meat. I use this brine for pork tenderloin. If using for a chicken or turkey, I cut the salt in half and brine for longer periods.
- 1 quart water
- 1/2 cup coarse salt
- 1/2 cup brown sugar
- 1 pork tenderloin not to be confused with the bigger "loin" which is not as desirable
Preheat grill to 400 degrees.
Mix ingredients together and stir until salt and sugar are completely dissolved.
Soak pork tenderloin in fine for 45 minutes. Remove and dry.
Brush dry pork tenderloin with olive oil.
Place on hot grill and close the lid. Grill for 7 minutes.
Turn the meat over and grill for another 6 minutes.
Turn grill off and let meat sit for 5 minutes.
Remove meat from the grill and let stand for 5 minutes for juices to reabsorb. Keep covered with foil.
Slice and serve. Enjoy.