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 technique that can take your pork tenderloin from dry and bland to incredibly juicy, flavorful and tender. By soaking the meat in a saltwater solution known as a brine, you allow seasoning and moisture to fully penetrate the pork This results in pork that is seasoned throughout and stays juicy when cooked.
In this guide, I’ll walk you through everything you need to know about brining pork tenderloin You’ll learn
- What brining is and how it works
- The basics of making a brine
- How long to brine pork tenderloin
- Tips for the best results
- My favorite brined pork tenderloin recipe
Let’s get started!
What is Brining and How Does it Work?
Brining involves soaking meat or poultry in a saltwater solution prior to cooking. When salt is mixed with water and other flavors like herbs, spices, or sugar, the brine is usually made.
There are two main benefits to brining:
1. It seasons the meat throughout. The salty brine seasons the pork beyond just the surface, infusing it with flavor.
2. It helps the meat retain moisture. The salt helps the meat keep more of its moisture while it cooks, making it very juicy.
This moisture-locking power of brining is key. Pork tenderloin is prone to drying out when cooked. But brining pork before roasting, grilling or pan-searing ensures you get a tender, succulent result every time.
How to Make a Simple Brine
Making a basic brine is easy with just two ingredients – salt and water. Here is a simple ratio to follow:
- 1 quart cool water
- 1/4 cup kosher salt
That’s it! No need to heat the water. Just stir the salt and water together until the salt fully dissolves. For extra flavor, you can add garlic, herbs, pepper or other seasonings.
Tip: Use kosher salt for brining. The larger grains dissolve easily in water. Table salt with smaller grains can make the brine overly salty.
How Long to Brine Pork Tenderloin
The ideal brining time for pork tenderloin ranges from 30 minutes to 4 hours. This gives the brine enough time to work its magic without making the pork too salty.
I recommend starting with a 1 hour brine and seeing how you like the results. You can adjust the time up or down from there.
Here is a guide for brine times based on thickness:
- Thin tenderloins (1 inch thick): 30 mins – 1 hour
- Thicker tenderloins (2 inches): 1 – 2 hours
- Whole tenderloin roast (3+ inches): 2 – 4 hours
After brining, rinse the pork briefly under cool water and pat dry before cooking. This removes excess surface saltiness.
Tips for the Best Brined Pork Tenderloin
Follow these tips for brining success:
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Use cool water – Warm water can start cooking the meat. Cold or cool tap water works best.
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Submerge completely – Make sure the pork is fully immersed in the brine. Weigh it down with a plate if needed.
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Chill while brining – Keep the pork refrigerated the entire time it brines. This prevents bacterial growth.
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Rinse after – Rinse off the pork and pat dry before cooking. This prevents overly salty flavor.
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Cook to 145oF – Pork should reach an internal temperature of 145°F. Let rest 5 minutes before slicing.
My Favorite Brined Pork Tenderloin Recipe
Now let’s get to the recipe! This simple brine only uses a few ingredients but makes the pork incredibly flavorful.
The tenderloins soak for 1 hour to allow full penetration. Then I sear them in a hot skillet for delicious browned flavor before roasting until juicy and cooked through.
Brined Pork Tenderloin
Prep Time: 5 minutes, plus 1 hour brining
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 1 quart cool water
- 3 Tbsp kosher salt
- 2 pork tenderloins (1-1.5 lbs each)
- 2 Tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions:
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Make the brine by stirring the kosher salt into the quart of cool water until dissolved. Add the pork tenderloins and refrigerate for 1 hour, making sure they are fully submerged.
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Preheat oven to 400°F. Remove tenderloins from brine and rinse under cool water. Pat dry with paper towels.
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Heat the olive oil in a large skillet over medium-high heat. Season the pork all over with pepper, garlic powder and onion powder.
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Place the tenderloins in the hot skillet and sear on all sides until browned, about 2 minutes per side.
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Transfer to a baking sheet and roast for 15-20 minutes until the internal temperature reaches 145°F.
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Let rest for 5 minutes before slicing. Serve and enjoy!
Frequently Asked Questions
Here are answers to some common questions about brining pork tenderloin:
Does brining pork make it salty?
Brining does increase the saltiness slightly. However, as long as you brine for the recommended time, rinse the pork after, and don’t add extra salt when cooking, it should not be overly salty. The saltiness should be barely perceptible.
Can you brine pork tenderloin too long?
Yes, brining longer than the recommended time can make the pork too salty. For tenderloins, I don’t recommend brining longer than 2-4 hours. The thinner the cut, the less time needed.
Is wet or dry brining better for pork?
Wet brining leads to more consistently juicy meat in my experience. The water ensures the brine fully penetrates and hydrates the pork. Dry brining with salt alone can work but requires more precision.
Can I freeze brined pork tenderloin?
It’s best to cook brined pork soon after brining. The salt and water mixture can start breaking down the meat if frozen too long. If freezing, portion the pork and wrap tightly. Defrost in the refrigerator before cooking.
What’s the best way to cook brined pork tenderloin?
Brined pork tastes delicious pan seared, baked, roasted, grilled, smoked or sous vide. Make sure to cook to an internal temperature of 145°F. My favorite methods are searing then roasting or grilling over medium high heat.
More Brined Pork Tenderloin Inspiration
Brining is a simple technique that yields big rewards when cooking lean cuts of pork. Here are more great ways to use brined pork tenderloin:
- Thinly slice and stir fry with vegetables
- Rub with spices and grill whole for fajitas
- Bread with panko and pan fry for juicy pork cutlets
- Stuff with cheese and spinach then wrap in bacon
- Top a salad with sliced grilled brined pork
- Simmer in tomato sauce for tender pork ragu
The options are endless for this versatile cut after brining. From salads to stir fries to kebabs, brined pork guarantees you get juicy results every time.
What Does Brining Do?
Brining means soaking your meat in a salt water solution before cooking it. Using a brine changes meat in three ways.
- Meats soak up salt water more easily than plain water. You’re adding water to the meat, which makes it look and feel more moist after it’s cooked.
- The salt changes the texture of the meat. It’s a type of denaturing. Since meat that has been brined is also softer,
- Last but not least, brining something means seasoning it on the inside, which makes it taste even better. This is because the salt dissolves in water and then goes right into the meat.
It does all of those things, and the meat (in this case, pork loin) is juicier, more tender, and tastes better. I think that’s definitely worth the time!.
Now there is another way that you can brine pork and other cuts of meat. It’s called a dry brine and doesn’t use water. Instead, you sprinkle the meat with salt and leave it uncovered in the fridge. It’s actually a very convenient technique to learn, but is not what we’re talking about here today.
You don’t need to find a big container to hold the meat and water when you dry brine it. This works especially well for big pieces of meat like turkey. Learn how to dry brine a turkey here.
What Goes In A Brine?
All that is needed for a brine is salt and water. Sometimes additional seasonings or sugar are added as well. I used my usual brine recipe to test it. If you want to brine two pork loins, you will probably need to double the recipe. It depends on the size of the container you’re using and the amount of meat you’re brining.
As a general rule, my brine recipe calls for 4 cups of cold water and 6 tablespoons of either Morton’s kosher salt, Diamond Crystal kosher salt, or 3 tablespoons of fine or table salt.
It does actually matter what kind of salt you have and how much you use. There are different sized salt crystals in these types, and if you use the wrong kind or too little, the brine will be either way too salty or not salty enough.