Creating a delicious smoked pork tenderloin starts with a perfectly seasoned brine that enhances the flavors and keeps the meat juicy and tender throughout the smoking process. This Pork Tenderloin Brine recipe is designed to infuse the pork with a delightful blend of spices and herbs, resulting in a mouthwatering dish that will impress your guests or add a delightful touch to your family meals.
Title: Pork Tenderloin Brine For Smoking
Ingredients:
– 2 pork tenderloins (about 1 pound each)
– 4 cups water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 2 bay leaves
– 1 tablespoon whole black peppercorns
– 4 cloves garlic, peeled and smashed
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon whole allspice berries
Instructions:
1. In a medium saucepan, combine the water, kosher salt, brown sugar, bay leaves, black peppercorns, garlic, thyme, rosemary, and allspice berries. Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar are completely dissolved. Remove the brine from the heat and let it cool to room temperature.
2. Place the pork tenderloins in a large resealable plastic bag or a shallow dish that can accommodate the meat. Pour the cooled brine over the pork, ensuring that the meat is fully submerged. If using a bag, seal it tightly, pressing out any excess air. If using a dish, cover it with plastic wrap.
3. Refrigerate the pork tenderloins in the brine for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat thoroughly. Turn the pork occasionally to ensure even brining.
4. When ready to smoke the pork, preheat your smoker to 225°F (107°C) and prepare it for smoking using your preferred method and wood chips for flavor. Remove the pork tenderloins from the brine and discard the brine.
5. Pat the pork tenderloins dry with paper towels to remove excess moisture from the brine. This step is crucial for achieving beautifully caramelized and flavorful smoked pork.
6. Place the pork tenderloins on the smoker rack and smoke them for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) on a meat thermometer, which indicates that the pork is cooked to a juicy perfection. For an added touch, you can baste the pork with your favorite barbecue sauce during the last 15 minutes of smoking for extra flavor.
7. Once the pork tenderloins reach the desired temperature, carefully remove them from the smoker and let them rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful final product.
A beautifully brined and smoked pork tenderloin is a delightful centerpiece for any meal, be it a special occasion or a casual gathering with loved ones. The depth of flavor and tenderness achieved through this brining process will elevate your dish to new levels. Enjoy the rich aroma and succulent taste of this Pork Tenderloin Brine for Smoking recipe that is sure to impress and satisfy all who indulge in its deliciousness.
