Pork tenderloin brine

This recipe follows the wet brining method that gave me the best results, for more options see the post above.

Brining adds flavor and moisture, while the dry rub is full of spices, creating a really delicious dinner.

An overnight brine, flavorful rub, and low and slow smoke creates the best, most juicy and tender, Smoked Pork Tenderloin recipe!

Our salt brine is perfect for pork chops or tenderloin as well as for other meats like poultry. Brining adds moisture and flavor to your meat.

Pork tenderloin soaks in a brine of brown sugar, kosher salt, garlic and black peppercorns for eight hours. It gets grilled or seared to caramelized perfection and comes out oh so moist and juicy.

This is one of my absolute favorite “make it once, eat it all week” recipes. Dinner is tender, spice-rubbed pork medallions with some quick-sautéed veggies on the side, and the leftovers become pork sandwiches all week long. And not just any pork sandwiches, but the best pork sandwiches — this thinly sliced pork is light-years beyond anything you’ll find at the deli counter. Need any more convincing?

Ah, the **Savory Dijon Pork Tenderloin**! This recipe is one of my absolute favorites, and ... Read More

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Perfect for a crowd, this apple cider brined pork loin is an autumn delight; extremely moist and tender on the inside while perfectly crispy on the outside and infused with so much flavor. Naturally gluten-free.