Comments on: Brined Pork Tenderloin http://www.theslowcook.com/2009/10/29/brined-pork-tenderloin/ An urban insurgent's guide to real food for life Wed, 08 Feb 2012 15:22:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: The Wife http://www.theslowcook.com/2009/10/29/brined-pork-tenderloin/comment-page-1/#comment-3358 The Wife Thu, 29 Oct 2009 18:38:07 +0000 http://www.theslowcook.com/?p=2975#comment-3358 Actually, I used a brine from the first Chez Panisse cookbook, "Chez Panisse Menu Cookbook", page 132. The recipe is similar but a little easier ingredient-wise. It's for a six pound pork loin. As Ed said, we substituted six pounds of pork tenderloin. 1/2 cup sugar 1/4 cup salt about 2 gallons of warm water 5 corriander seeds 10 to 12 black peppercorns 5 juniper berries 6 to 8 bay leaves 2 to 3 sprigs fresh thyme 2 to 3 sprigs fresh marjoram Dissolve the sugar and salt in the warm water. Slightly crush the herbs and berries in a mortar. Stir them into the brine. When it's cool add the loin to it. The meat must be completely submerged; put weights on top of a plate if necessary. Refrigerate the loin for 2 days. Actually, I used a brine from the first Chez Panisse cookbook, “Chez Panisse Menu Cookbook”, page 132. The recipe is similar but a little easier ingredient-wise. It’s for a six pound pork loin. As Ed said, we substituted six pounds of pork tenderloin.

1/2 cup sugar
1/4 cup salt
about 2 gallons of warm water
5 corriander seeds
10 to 12 black peppercorns
5 juniper berries
6 to 8 bay leaves
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh marjoram

Dissolve the sugar and salt in the warm water. Slightly crush the herbs and berries in a mortar. Stir them into the brine. When it’s cool add the loin to it. The meat must be completely submerged; put weights on top of a plate if necessary. Refrigerate the loin for 2 days.

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