Pat dry with paper towel. Pork tenderloin is usually sold in packages of two or three, and each package will weigh anywhere from 2 to 6 pounds. A pound tenderloin should be cooked closer to 20 minutes, while a 1 pound tenderloin should be cooked for the full 27 minutes. Seal the bag in your vacuum sealer or using the water displacement method. Most of the time, food should be left to brine for around 20 minutes to an hour. Pour into a large plastic or glass vessel such as a 12-quart Cambro. Be aware that once you brine meats, you do not need to add salt to them again during preparation or cooking. Preheat the oven to 350. That's why it's sometimes called a pork loin roast. 24 Juicy Pork Tenderloin Recipes to Keep In Rotation, Yogurt-Marinated Pork Chops with White WineShallot Sauce, Perkedel Kentang (Indonesian Potato Fritters), 27 Pork Chop Recipes That Are Bound to Be a Hit, Pork Tenderloin with Roasted StrawberryMerlot Sauce, Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad, Spiced Pork Tenderloin with Hazelnut Vinaigrette, Pork Loin Stuffed with Apples and Pumpkin Seeds, Pulled Pork Sandwiches with Barbecue Sauce. Remove the pork from the grill as soon as it reaches this temperature to avoid overcooking and becoming dry. Step 1: Start by brining the meat. Do not dry it off with paper towels. Generously apply the dry rub onto the meat and ensure all sides are covered. And the results are full of mouthwatering flavor everyone will enjoy! Add the olive oil and stir to form a liquidy paste. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture. Reheat pork chops as you would any other meat: In the microwave, on the stovetop, in an air fryer or in the oven. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. It typically takes about 2 hours to smoke pork tenderloin, but. For example, a 4-pound pork tenderloin brines for 4 hours. Prep: 20 mins Cook: 0 mins Brine: 8 hrs Total: 8 hrs 20 mins Servings: 15 servings 49 ratings Add a comment Show Full Nutrition Label (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Most pork chops can be reheated in a 350 oven for around 10 minutes. each), cleaned and trimmed It had a beautifully browned crust with rich umami from the caramelized marinade, and the interior was juicy and tender. Rest for 10 minutes before slicing and serving. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. Love searing meat with cast iron too. * Percent Daily Values are based on a 2,000 calorie diet. Fill a sink with ice water. Theres a long history of brining in a number of meats and vegetables. Smoking a lean cut of meat is not only extremely juicy and flavorful, but is typically quicker to smoke. Step 8: When the internal temperature of the pork reaches 145F, remove the meat from the smoker and let it rest for 3 minutes. Brine your tenderloin for one to two hours before smoking it. Full ingredients are in the recipe below. Brining can make your meat juicier and more flavorful, as well. Remove loins from heat, place on a serving dish, and tent with foil. When you cook a chicken, and the chicken loses some of the moisture. Credit: Jen Causey; Food Styling: Margaret Dickey and Gordon Sawyer; Prop Styling: Audrey Davis. Brined Pork, Brined tenderloin, cast iron pork tenderloin, cider brined pork loin, Pork Tenderloin, Pineapple Brown Sugar Glaze for Baked ham. I did use your brine recipe for my sisters 80th birthday dinner as well as on New Years Day. Nutrition data for this recipe includes the full amount of brine ingredients. This was the most flavorful and moist pork tenderloin I've ever prepared. Use the information below as a guide to brining times. This pork brine recipe has a citrus base which helps tenderize the meat. Jump to Recipe Brined pork tenderloin is one of those dishes that is really hard to mess up because the brine adds moisture and tons of flavor. Your email address will not be published. Pour the brine mixture over the pork. Warm water in a large pot over high heat. And I couldn't agree more. It's great for quick a dinner for two, or make a few for a luxurious dinner with friends. Preheat the oven to 325 degrees F (165 degrees C). Hi Erica, To revisit this recipe, visit My Account, thenView saved recipes. The brining process allows the meat to absorb the liquid to not only make the meat juicer and more tender, but to add flavor. All rights reserved. Fire up your smoker to 225F (107C). You can also use it for pork chops, although you may not need as much brine. This easy barbecue smoked pork cut is incredibly tender and boasts a deep flavor that's unlike any other pork cut. It has a lot of versatility when it comes to cooking. If I'm taking the time to prepare the smoker and smoke meat, I always smoke several side dishes. Be sure to rest it for at least 15 minutes after you take it out of the oven. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins. I offer convenience. Prepare the smoker. Then, spray a baking dish with cooking spray. So a 1-pound pork tenderloin would need at least 1 cup of salt, if not more. It should take about 90 minutes to reach 145F. Vegetables can also be brined. I have a question, can you leave it in the brine over night? The meat from the tenderloin is flavorful and tender, and it is often served as part of a family meal or special occasion. Place the pork tenderloin in a nonreactive large bowl, stockpot, or plastic container. For example, thin cuts of meat such as pork chops and chicken pieces may need only about 30 minutes to an hour of brine time, while a whole turkey can brine for 6 to 12 hours. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! 3. So how long should you brine your pork tenderloin? Wood chunks will burn longer, about 2-4 hours. Once dissolved, add in any other brine ingredients and cool to room temperature. From meat preparation to smoking woods, discover how to smoke pork tenderloin from scratch today. Sous vide in the water bath at the desired temperature and for the desired time according to the chart (I recommend 139 F for 1 hours). Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Required fields are marked *. Pat pork dry and season all over with salt and black pepper. Be sure to discard the brine and clean the container well. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love. But depending on the type of smoker you use will depend on how you prep it. Need a main course for your next dinner party? (Each tenderloin should brine for two hours per pound). I love pork tenderloin. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. Always check if your recipe calls for pork tenderloin or loin. Discard brine Heat a large cast iron skillet over medium-high heat. Prepare brine either the night before or early in the morning, let it brine in the fridge. These small tenderloins cook very quickly. No matter how you're cooking it, we've got you covered. If you want to be extra cautious, you may keep it for up to 3 days and it will still taste great. So many cooks shy away from pork tenderloin because of its reputation for being dry and flavorless; that only really happens when its overcooked. Discard brine. Youll need at least 1/2 cup of salt for every 1 pound of meat. To make the brine, heat water until almost boiling and dissolve in the salt and sugar. Let rest for about 5 minutes. Second, I tried to grill my pork tenderloin. Brining times Pork chops (12 in/13 mm) = 3 hours Pork chops (1 in/25 mm) = 4 hours Pork tenderloin = 3 hours Pork loin roast = 12 hours Boneless ham (5 lbs/2.6 kg) = 3 days. Ad Choices, How to Cook Pork Tenderloin So Its Juicy and Tender Every Time. Thread the rotisserie spit through the meat lengthwise. After the brining process is complete; the meatcooks in 30 minutes from hitting the skillet to taking it out of the oven. Pork loin is larger in size, usually 3-5 pounds, and it can be even larger. Some prefer to remove the pork from the grill when it reaches 135 degrees and then allow it to continue cooking the last 10 degrees while it rests. So with a simple brine recipe and not overcooking, this Brined Pork Tenderloin is moist and delicious and makes an easy make-ahead dish. Pork is done when internal temperature reaches 145 (F) Remove pork from grill and let rest for about 5 minutes before serving. Transfer the pork to a rimmed baking sheet. Cool, stirring, until brine reaches room temperature. Pork loin is significantly larger and wider than tenderloin and has substantially more fat on the top. pork should be cooked to an internal temperature of 145 degrees Fahrenheit, The Best Baked Salmon with Creamy Dill Sauce. In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes. My parents are both great cooks, and they taught me a lot about the kitchen. Whether youre roasting, braising, or grilling, these time guidelines will help to guarantee a perfectly cooked pork tenderloin every time. The key to success when smoking a pork tenderloin is smoking it low and slow. This can be an excellent strategy if you are worried about overcooking. This is the point in the smoking process where I insert the digital thermometer and start monitoring the internal temperature. Brined pork tenderloin is one of those dishes that is really hard to mess up because the brine adds moisture and tons of flavor. There is actually quite a difference in sodium levels between different salts because of the granule size. Read my full disclosurehere, Note: This site contains affiliatelinks. Add pork tenderloin pieces. Larger and tougher cuts, like pork butt and pork shoulder, will need to soak in the brine longer to ensure success. Cover and let soak 6 hours to overnight. The constant exposure to the very hot skillet cooked the tenderloin unevenly, resulting in a dry and tough exterior with just the very middle of the tenderloin being cooked perfectly. This recipe makes a simple but flavorful brine and is enough for a 1 1/2 pound to 2 pound tenderloin. Pecan is another good choice for this cut of meat. I wouldn't leave pork tenderloin in this brine overnight. Step 2: Combine all the brine ingredients into a large bowl and mix well. And if you've never smoked pork loin, it's really easy to do and provides a lot of flavor.Pork Tenderloin is more of a filet and just like the name implies, it is the most tender cut of pork you can get. Brining is the best way to preserve the flavor and moisture in the chicken. Start by lighting the smoker. Smoked pork tenderloin cooked over applewood and ready in just one hour. Delicious smoked pork brisket cooked low and slow over applewood. Be sure to let the meat rest after removing it from the heat, then serve . Let rest at room temperature for 30 to 45 minutes while you prep the grill. One of them is the brining process. Let brine sit at room temperature until it is cool to the touch, then place pot in refrigerator to cool completely. Of course, always make sure your food is not contaminated with harmful bacteria and is safe to eat. Any cut of pork can brine for up to 12 hours, but no longer. I was incorrect about the size of the tenderloins. each), cleaned and trimmed. When it comes to cooking tenderloin in a skillet on the stovetop, its best to stick to tenderloin medallions to inch thick slices of tenderloinas it will be difficult to cook a full tenderloin all the way through with the heat from the skillet alone. Save Recipe This brine is perfect for pork but works well with other meats, including poultry. Your brown butter chocolate chip cookies will thank you. How long to brine meat depends on the meat. Smoking pork tenderloin can give this cut of meat a more exciting and robust texture than cooking it in a conventional oven. Next time Ill follow the recipe and only let it sit for 2-4 hours. The flavor is fabulous with only the dry rub, but I love BBQ sauce so I wanted to take this recipe to the next level flavor wise. I love hearing from you! Depending on the type of smoker you use will determine if you should use wood chips, wood chunks, or pellets. It is typically a large piece of meat, like a roast, and it comes from the back of the pig. We have a few ideas. Chill 2 to 3 hours. I will be cooking 3 pork tenderloins that weigh about 2.5 lbs each. Spooning the butter and herbs over the top creates so much awesome flavor. Get recipes, BBQ tips & regular discounts straight to your inbox! What I would do is brine it the evening before, remove it from the brine and rinse it. Cast iron skillets are my favorite for creating a beautiful sear on meats. Using your fingers, firmly press the dry rub into the pork and ensure all sides are covered. You're not likely to see a step for brining in most pork tenderloin recipes, but go ahead and include it anyway. Will it be too salty? Bake, covered, for around 20 minutes or until the center is warm. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cool completely before adding the pork. This high heat will guarantee a flavorful, caramelized surface and a fully cooked interior. In terms of taste, pork loin has a mild flavor, whereas tenderloin is flavorful but far leaner with less fat and connective tissue running through it. Let your smoked pork tenderloin rest for at least ten minutes before slicing and serving. Close smoker and cook until pork reaches a minimum internal temperature of 145F (we do not recommend exceeding 165F). Smoked pork tenderloin is an impressive dish that is surprisingly easy to cook. Refrigerate for 2 hours. The amount of time you can keep it in the marinade can vary depending on how much tenderloin you plan on cooking. I tried a whole bunch of methods, and once I found the winner, I knew Id never cook pork tenderloin another way again. Transfer the brine to another container big enough to hold the pork and add the remaining water. In a medium saucepan, bring 2 cups of the water to a boil. I write about it in this Salt 101 article. The saltwater solution helps the meat to tenderize and take on flavor. It combines smoked paprika, chili powder, and cumin for a balance of sweetness and spice that complements pork perfectly. You do not want to slice or cut your tenderloin before smoking, so adjust the cooking time based on the cut of meat instead of trying to cut it down for a shorter time frame. A destination dedicated to providing you with delicious and approachable smoker and sous vide recipes, as well as helpful tips and techniques to help you elevate your cooking game at home. How to Make an Easy, Cheesy Hash Brown Casserole. You could spend a fortune on a decent meat thermometer, but there are so many things to remember when you cook a chicken. Cut of Meat: Pork tenderloin is from the loin of the pig, which runs from the hip to the shoulder alongside the backbone. Then while the pork is sitting I make a sauce from maple syrup, whole grain mustard and chicken broth. When ready to cook, remove from refrigerator and rub liberally with the dry rub. This underrated pork cut is rich in flavor and perfect, Known for its exceptional tenderness and flavor, Kurobuta pork is considered one of the best meats in the world. Drain the pork, discarding the brine. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. But the way you cook your pork tenderloin matters. Step 5: Lather both sides of the meat with the pork dry rub. As a general rule, milder, less . Your email address will not be published. Pat the pork dry and season lightly with salt and pepper. By the time the pork's . Pork tenderloin has a tendency to dry out, but brining can help you avoid this. Would I need to double or triple the brine recipe or just add enough water to cover the meat? You'll need at least 1/2 cup of salt for every 1 pound of meat. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Your daily values may be higher or lower depending on your calorie needs. Incredibly tender and juicy, it's extremely easy to make. After 1 hour, open the smoker lid and baste with barbecue sauce on both sides of the meat. Sea salt is a little tougher to measure because the granule sizes vary so much within the category. While under-brining won't have a negative effect on foods, over-brining can be disastrous. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! This brine is perfect for pork but works well with other meats, including poultry. That's what we like to hear. Im Brian Danny Max, a chef and a writer at cookingtom.com. Next, I popped the pan into a 450 oven to finish cooking the interior of the pork. 50 Comments. Pork Loin is often called "the other white meat". If you are using a charcoal grill, set it up for 2-zone indirect cooking. But it can also dry out your meat and make it less juicy. If you only have regular salt available, cut down on the amount of salt to 1/3 cup to get the same salt concentration. 1 lb. Step 3: Then, pour the liquid brine mixture over the pork. center-cut bone-in pork loin roast in a large roasting pan. See our guide to our favorite. Had to make it after seeing that cast iron skillet shot and the butter, nice work on the photos. By the time the porks interior was nicely cooked and juicy, though, the crust had become too dark, almost burnt. This post may contain affiliate links which means if you purchase we might receive a small commission at no additional cost to you. Serious Eats / Vicky Wasik 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). Place pork in a large ziplock plastic freezer bag; pour in brining mixture. The slightest degree over 145F will start to dry out the pork. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, pork tenderloins, trimmed and halved lengthwise, Tender and Juicy Instant Pot Pork Tenderloin, Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables. It can come with the bone in or the bone out. While the medallions will cook much quicker, braising the tenderloin whole will all but guarantee an extremely moist and supple end result. The rest of the time, youre going to be marinating it in the refrigerator. A comment on the post or anemailis appreciated when using my photos.This blog was created for entertainment purposes only. A look at the science behind this pesky little recipe step. But feel free to try out your favorite flavor combinations as a marinade or even add a quick-cooking vegetable like asparagus, green beans, broccoli, and/or or cherry tomatoes to the pan right before finishing in the oven for a one-pan dinner. You can create a brine with less salt if you need to do it for longer, but for a smaller piece of meat like this, nothing positive comes from brining it longer. Brine that pork tenderloin and then pop it in the oven for a delicious moist tenderloin, In a small saucepan, combine the apple cider, salt, bay leaves, garlic and peppercorns, Bring to a boil, stirring constantly until the salt is dissolved, Remove from heat and allow brine to completely cool, Place the tenderloin in a marinade/brine container or a ziplock bag and pour in the cooled brine, Remove the pork tenderloin from brine and pat dry with paper towels. Pork loin comes from the back of the pig and is longer and wider. In our latest edition of Easiest Week Ever, were getting out of that summer cooking rut with some simple dinners that are perfect for September. Hi! Kosher salt differs from regular table salt in that the flakes are larger, leaving more air space between them. Place the pork in a large 13x9 dish. If you arent a fan of applewood, you can also use cherry, oak, maple, or hickory to smoke your pork tenderloin. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Brining adds moisture and flavor to anything you cook. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. Brining also occurs in a number of other ways in traditional Southern cuisine, and its becoming popular in other parts of the world as well. Ciao! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Place the pork in the brine and refrigerate for 2 to 4 hours. Watch: How to Make Roasted Pork Tenderloin with Golden Potatoes. Place one 4-lb. To brine, place the pork tenderloin in a large 13x9 dish. So delicious! When roasting pork tenderloin, the oven should be set to a high temperaturebetween 425-450 degreesand the pork should be placed in a shallow, uncovered pan. I'm so glad to hear you love my recipe so much!! This post may contain affiliate links. How to Make Pulled Pork (Smoker, Slow Cooker or Oven). Popular add-ins include spices, herbs, sugar, or apple juice. Make sure you have enough refrigerator space for the container as it must be kept refrigerated while it is brining. Preheat the grill for indirect heat at 275 degrees F (135 degrees C). Refrigerate for two to three hours. It comes from the lower belly of the pig, and it is typically around the size of a deck of cards. Tip: Thisbrine/marinate containeron Amazon is similar to the one I have used forever, its made so it holds the meat off the bottom and the brine or marinade can surround the meat. Those are pretty large tenderloins, but you should be good doubling the recipe. Rub garlic mixture all over pork. You can put the container over ice to cool it faster. The Goldilocks moment in my quest for pork tenderloin perfection came when I decided to cook the tenderloin in two stages. It will absorb less salt but will still benefit from retaining more juices when cooked. Lets talk about the number one reason I got into this industry. Place the meat either on the smoker rack or in a disposable foil pan. Remove the pork from the brine and rinse lightly. If you have thicker pork tenderloin, the cooking time may vary slightly. It's smaller and tends to have a darker color to the meat than the pork loin. You can dust it with brown sugar, paprika, and chili powder, to eat over rice with a side of spiced black beans. Pork tenderloin is a cut of pork that is similar to a skirt steak or flank steak. This is my golden "clock" rule for brining pork: 1 hour per pound. With some help from frozen shredded hash browns, this quick casserole has you covered for your next brunch centerpiece or Thanksgiving side. Stir them all together until they dissolve. So I decided to test four common cooking techniques to see which results in perfectly cooked pork with a golden crust and juicy, tender interior. Unstuffed Shells Are the Easy Weeknight Dinner You Need When Youd Rather Watch TV Than Cook. And when it comes to pork, smoking these barbecue pork ribs and this smoked pork butt recipe are sure winners. Rub the BBQ seasoning all over the meat. On the other hand, some recipes can go as long as 24 to 48 hours. Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips. To start, I tried cooking the pork tenderloin all the way through in a cast-iron skillet over medium-high heat on my stovetop. This allows you to add flavor to the meat before cooking. This was my first time bringing anything the flavor was great, but the result was very salty. The answer to that depends on the thickness of your pork tenderloin. Drizzle some canola or olive oil and the tenderloins and add an optional dry rub. Photo by Joseph De Leo, Food Styling by Kaitlin Wayne, we all thought pork absolutely had to be cooked to 160. Want the comfort of stuffed shells without all the work? Expert Tip: For best results, brine for for 10-12 hours. Transfer the pork to a sheet pan with a rack in place, and place the herbs and garlic on top of the pork. The smoking time for pork tenderloin can vary depending on several factors, including the size of the cut, the type of smoker being used, and the desired level of doneness. Depending on the size of your tenderloin, roast the pork for 20-27 minutes. Thanks for the nice comment. You could cut the salt down by half or so and leave it for longer. Thanks for posting! Slideshow:Tasty Pork Tenderloin Recipes, 1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning, 1/3 cup kosher salt, plus more for seasoning, 1/2 cup pure Grade A dark amber maple syrup. This is a good rule to follow. Medallions, sliced to inch pieces, should be simmered in braising liquid for 8-10 minutes. Remove from heat and add herbs and garlic. Bring half of the water to a boil with the rest of the ingredients, whisking to dissolve the salt and honey. Brining is a great way to tenderize your meat, as long as you use a proper amount of salt. If you make a purchase using the links included, we may earn commission. These small tenderloins cook very quickly. Once the pork tenderloin reaches 145F, remove the meat from the smoker and let it rest for 3 minutes before slicing. Therefore, timing is absolutely key when it comes to preparing this classic protein, in terms of both food safety and flavor. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I believe that anyone can cook a delicious meal, no matter their skill level. Cook the pork until the internal temperature reaches 145F/63C, about 30-45 minutes. It's great for quick a dinner for two, or make a few for a luxurious dinner with friends. Flip pork tenderloins and continue to grill for 2-3 minutes.

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