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Brined Pork Tenderloin
Page 64
Cuisine: North American | Course Type: Main Courses
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Recipe Review
andrew from Vancouver Island, BC
Other than an unfortunate brining error on my part, this was absolutely delicious. Yes, it's a bit more work than just throwing a tenderloin in the oven, what with the brining, but the mix of flavours the brine adds is wonderful. And coooking it a little rare keeps it very tender and juicy. My wife said 'wow' with her first bite. Oh, and I didn't use cured lemons (I didn't have 2 weeks to wait...).
About that error: I'd never brined pork before and in my ignorance, I didn't weigh the salt. I used a brand of kosher salt (Windsor, a Canadian brand) which was quite a bit more dense than Diamond Crystal, which is what Keller uses. I neglected to look at the weight in the recipe, just using volume (he specifies 5 oz for 8 cups of water; I ended up using closer to 8 oz) and it was a bit salty for my taste, though it didn't bother my wife. Next time I'll use 4 or 5 oz.
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