Brining is an easy and inexpensive technique that helps keep your pork tenderloin juicy while you cook it. The salt in the brine helps the meat retain water while the herbs flavor the roast. Before you make the brine for the pork tenderloin, find a container that is large enough to ensure that the pork stays fully submerged throughout. Avoid adding salt to the meat after brining, since the tenderloin will already have a salty flavor.
Step 1
Combine the water, salt, sugar, black pepper, sage, garlic and bay leaves in a large saucepan. Bring the ingredients to a boil.
Step 2
Stir the brine. Remove the brine from heat once the salt has dissolved. Set aside.
Step 3
Cool the brine to room temperature, which may take one to two hours. Put the brine in the fridge if you want to speed up the process.
Step 4
Place the tenderloin into the brine. Cover the pot using a lid or plastic wrap.
Step 5
Refrigerate the pork tenderloin for eight to 24 hours. If the tenderloin keeps floating to the top of the brine, place a plate on top of it to keep it submerged.
Step 6
Remove the pork tenderloin from the brine. Thoroughly rinse the meat using cold water. Pat the meat dry with a paper towel. Cook the meat immediately using your desired heating method.
Tips and Warnings
- You can use table salt instead of kosher salt in your brine. However, the salt must not contain iodine. Keep the pork tenderloin in the brine at a temperature below 40 degrees Fahrenheit at all times.
- Never place pork tenderloin directly into the brine after it has boiled. You don't want to cook the meat in the brine.
Things You'll Need
- 4 lbs. pork tenderloin
- Large saucepan
- 6 cups water
- 1/2 cup brown or granulated sugar
- 1/2 cup kosher salt
- 1/2 tsp. fresh ground pepper
- 2 bay leaves
- 2 sprigs of sage
- 1 large clove of garlic, crushed
- Plastic wrap
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