Pork Loin

[GaryHibbert]

What kind of success have you folks had with brining pork?  I purchased a pork loin once from Kroger and brined it overnight, then rubbed it and wrapped it in bacon and grilled it and it was so salty I threw over half of it away.  I was just curious of anyone else's experience with "enhanced" pork (the pork that is injected with "solution", as most pork is unless you buy "natural")?

I've never brined a loin--never really found it necessary. I've brined thick cut porkchops, usually with great sucess but one time they were too salty--just on the inside, not from the rub.

Gary

 

[gearjammer]

Great looking food, glad it worked out for you.

Points to you.

Looks like you had fun with it.

 Ed