question about Pork
Brining plus marinating seems like a lot of manipulation for a pork tenderloin; especially if you want it to retain any of its subtle pork flavor.
I do brine larger roasts (and turkeys) to help hydrate and internally season the meat but for a tenderloin the most I do is to Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude