This brine is perfect for pork but works well with other meats like poultry. Brining adds moisture and flavor to anything you cook. Remember that once you brine meats, you do not need to add salt to it again.
- 8 cups/1.9 L of water
- 1/2 cup/120 mL kosher salt
- 1/2 cup/120 mL sugar
- 1/2 cup/120 mL whole black peppercorns
- 2 tablespoons/30 mL allspice berries
- Boil 2 cups of water. Add salt and sugar and stir until dissolved. Add remaining 6 cups of cold water and stir in remaining ingredients. Let mixture cool completely before using.
- This recipe makes enough brine for about 5 pounds of pork tenderloin. Place pork tenderloin into a large bowl, stock pot, or plastic container. Make sure it large enough to hold the pork plus the brine. Pour the brine mixture over top, cover with lid or plastic wrap and store in the refrigerator. Brine pork for 8-12 hours.
- Remove meat from brine, quickly rinse off with cool water and pat dry with paper towels. Do not over rinse as this will remove all the salt and will leave the meat quite bland. Coat with a salt-free seasoning rub and cook as directed.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||20 g|