Pork Brine

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I made this for the Brined Pork Tenderloin. It was easy to make and I froze it in a Ziploc bag until I needed to use it. I was careful to err on the side of caution and left the meat in the brine for three hours instead of four so that it wouldn't be too salty. This seemed to work well. Also- I brined the meat ahead of time, rinsed it off and left it in the refrigerator overnight so it was ready to cook the next day.

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