I've always simply seasoned and grilled pork tenderloins on the weber kettle. Simple and tasty as long as you don't lose track of time and over cook. I hadn't bought any in quite some time and saw some at the store the other day. Smithfield all natural according to the package, not treated with any solution or otherwise. Saw a few threads, and read a lot about folks brining and doing glazes etc. I brine poultry all the time, but have never bothered with these tenderloins.
Off we go. 2 tenderloins in the pack, 2.25 lbs total. Where I got the idea to try an equilibrium brine on these I have no idea. I'm not a fan of overly salty food, so I settled at 1.5% salt (water and meat weight included in measurement) and an equal amount of dark brown sugar. Tossed in a smidgen of red pepper flakes to see if they would lend some heat in the background. I'm just curious about the length of time it will take for the tenderloin to be fully brined, Online calculators be damned, but I put the two pieces in at about 1430 today, so tomorrow at say 1600 they'll be either hitting the kettle or the pellet pooper. EQ brine tells me I should be fine. Thoughts/Ideas/Suggestions?
Off we go. 2 tenderloins in the pack, 2.25 lbs total. Where I got the idea to try an equilibrium brine on these I have no idea. I'm not a fan of overly salty food, so I settled at 1.5% salt (water and meat weight included in measurement) and an equal amount of dark brown sugar. Tossed in a smidgen of red pepper flakes to see if they would lend some heat in the background. I'm just curious about the length of time it will take for the tenderloin to be fully brined, Online calculators be damned, but I put the two pieces in at about 1430 today, so tomorrow at say 1600 they'll be either hitting the kettle or the pellet pooper. EQ brine tells me I should be fine. Thoughts/Ideas/Suggestions?