I tested it many times to find the best timing! Learn how to brine pork loin like a pro to always have tender, juicy pork.
I’ve done lots of testing to perfect the best method and timing for brining a variety of meats. Now it’s time to share how to brine pork loin for well seasoned, juicy pork every time. Get all my test results and recommendations and get ready to cook some delicious pork!.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Brining is a simple but extremely effective technique for producing incredibly moist, tender and flavorful pork. While brining is great for larger cuts like pork shoulder or leg, it works wonders on quick-cooking cuts like boneless pork tenderloin. With just a bit of advance planning, brining delivers pork tenderloin that is succulent and seasoned throughout.
What is Brining and Why Use it?
Brining involves soaking meat in a saltwater solution prior to cooking. The salt in the brine seasons the meat while also helping it retain moisture. This results in pork that is juicy, tender and packed with flavor. Brining works fastest on smaller, thinner cuts like pork tenderloin. A brief brining time of just 1-3 hours dramatically boosts the moisture and seasoning.
The main benefits of brining pork tenderloin include:
- Increased moisture retention for juicier meat
- Tenderization of the meat fibers
- Even seasoning and flavor throughout the pork
- Faster cooking with less chance of drying out
Brining is simple to do and adds big rewards to quick-cooking lean cuts like pork tenderloin. When done properly, it takes an already delicious piece of meat to new heights of taste and texture.
Choosing a Wet Brine vs. Dry Brine
There are two main brining techniques – wet brining and dry brining Both deliver excellent results but have some differences
- Wet brining involves submerging meat in a saltwater solution. It allows precise control of salt content and very rapid brining.
- Dry brining coats the exterior of meat in salt which then penetrates in over time. It gives great flavor with minimal moisture dilution.
For pork tenderloin wet brining is recommended as it provides the fastest most consistent results. The brine rapidly penetrates the thin cut of meat. Dry brining is better suited to thicker cuts like pork chops or roasts.
How to Make a Simple Pork Tenderloin Brine
A basic wet brine for pork tenderloin only requires two ingredients – water and salt. Here is an easy brine formula:
- 4 cups cool water
- 1/4 cup kosher salt
- Optional: 1 Tbsp garlic powder or other seasonings
Combine the salt and water in a bowl or container large enough to fully submerge the tenderloins. Stir vigorously until the salt fully dissolves. For extra flavor, add seasoning like garlic powder. Refrigerate the brine until completely cooled before adding pork.
Brining Time Needed for Best Results
The ideal brining time for pork tenderloin is 1 to 3 hours. This short duration fully penetrates and seasons the meat while avoiding excess moisture dilution or sodium levels.
Key brining times for pork tenderloin:
- 30 minutes – Brine begins penetrating meat
- 1 hour – Full brine penetration, optimum juiciness
- 2 hours – Very tender, slightly less juicy
- 3 hours – Maximum tenderness, potential excess moisture
1 to 2 hours provides the best blend of ideal saltiness, moisture and tenderness. For convenience, brining overnight 8-12 hours is also very effective.
Step-by-Step Instructions for Brined Pork Tenderloin
Follow these simple steps for flawless brined pork tenderloin:
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Make basic wet brine (4 cups water, 1/4 cup kosher salt). Cool completely.
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Add trimmed pork tenderloins and refrigerate 1-3 hours.
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Remove pork, discard brine and pat dry.
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Season exterior with pepper, herbs, etc.
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Roast, grill or pan sear as desired until 145°F internal temperature.
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Rest 5 minutes before slicing to serve.
Cooking Brined Pork Tenderloin
Brined pork tenderloin can be prepared using almost any cooking method including roasting, grilling, pan searing, or baking. It retains moisture and cooks up plump and juicy.
For oven roasting, heat oven to 375°F. Rub tenderloins with oil and seasonings of choice. Roast 20-30 minutes until internal temperature reaches 140-145°F.
On the grill, sear over direct high heat just until grill marks form. Move to indirect heat and continue cooking to 145°F internal temperature with lid closed.
Pan searing gives incredible caramelized exterior. Cook in small amount of oil over high heat until browned. Finish in a 375°F oven until done.
Serving Suggestions for Brined Pork Tenderloin
Brined pork tenderloin is extremely versatile. Slice and serve with your choice of:
- Pan sauces like mustard, wine or fruit compotes
- Roast vegetables like potatoes, carrots, Brussels sprouts
- Sautéed greens like kale, spinach or broccolini
- Pilaf, risotto or quinoa
- Pasta with cream or oil-based sauces
This lean and tender cut soaks up any flavors paired with it. Brining helps it stay juicy and compliment any dish.
Get Perfectly Brined Pork Tenderloin Tonight
With just a bit of advance planning, brined pork tenderloin delivers incredibly moist, seasoned and tender meat every time. For ideal results, a 1-3 hour wet brine rapidly penetrates and transforms this quick-cooking cut. The minimal hands-on time leads to mouthwatering roasted, grilled or pan seared pork bursting with juiciness and flavor. Rediscover this lean and versatile cut with the magic of brining.
How To Cook Pork Loin After Brining
If you want to make a simple baked pork loin, bake it at 300°F for about 18 minutes per pound, or until the middle feels 145°F. Check the temperature after about 45 minutes since some of them are thinner and cook more quickly. Let it rest for 10 minutes before slicing.
You could also use one of the following recipes if you’d like a different cooking method. Remember that you won’t need to add additional salt after brining.
How To Make The Brine
To make the brine, all you need to do is mix together the salt and the water. But there is a lot of salt, so it might take a minute or two to dissolve. It will though. It only needs to be stirred together and kept stirring until it’s less cloudy and the salt at the bottom is gone.
You don’t need to use warm water; cold water works better in my tests.
Some people like to add black peppercorns, crushed garlic, onion slices, fresh rosemary or thyme, bay leaves, or other herbs and spices to make the food taste better. Like with our previous brine experiments, I didn’t feel that the flavors of additional elements came through.
If you want to add something to the usual pork loin brine, just sprinkle some garlic or onion powder on top. If you want to make my best turkey brine recipe taste even better, use the slurry that I make in the food processor. It has a lot of fresh herbs, onions, and garlic mixed together in a way that makes the meat taste great.
How To Brine A Pork Tenderloin
FAQ
Should you brine a pork tenderloin?
How long can pork loin stay in brine?
How long to salt pork tenderloin?
How long to dry brine pork tenderloin?
How do you brine a pork tenderloin?
Follow these simple steps to brine your pork tenderloin: Prepare the Brine: In a large bowl, mix 4 cups of water, 1/4 cup of kosher salt, and 1/4 cup of brown sugar. Stir until the salt and sugar are completely dissolved. You can also add herbs and spices of your choice to enhance the flavor of the brine.
Can you cook pork tenderloin After brining?
After brining, rinsing, and seasoning the pork tenderloin, you can cook it using your preferred method, such as grilling, roasting, or pan-searing. Just be mindful of the salt content in any additional seasonings or sauces you use during cooking, as the pork will already have absorbed some salt from the brine.
Does smoked pork tenderloin need a brine?
Smoking pork tenderloin is a delicious way to enhance its flavor and create a juicy and tender meat dish. One key step to achieving the perfect smoked pork tenderloin is using a brine. Brining involves soaking the meat in a saltwater solution, which helps to add moisture and flavor to the meat.
Why do you brine pork tenderloin?
Brining is a technique used to improve the texture and taste of meat. When you brine pork tenderloin, you are allowing the meat to absorb the brine solution, resulting in a juicier and more flavorful final product. The salt in the brine helps to break down the muscle fibers, making the meat more tender.