Tuesday, October 19, 2010

Brined and Grilled Pork Loin - WOW your guests with your eyes closed!

This recipe has saved me I can't even count how many times. It's so easy to make and it only takes about the time it takes for water to boil. It's a one pot wonder, no mess, no hassle and the day your guests arrive all you have to do is whip up a salad and you're golden!

If you have never tried brining, once you go brine you don't ever go back. The way it leaves the meat so juicy and tender is just show stopping.



INGREDIENTS AND DIRECTIONS FOR MAKING THE BRINE:

4-5 pound pork tenderloin (Two is normally sufficient, depending on the number of guests, just make sure that the pork is covered in liquid for the entire brining period)
6 cups of water
1/2 cup of Salt
1/2 cup of Dark Brown Sugar
2 Bay leavs
1 handful of Peppercorns
4 sprigs of Thyme
2 sprigs of Rosemary

1. Combine the brown sugar and salt in a large pot and bring to a boil. Stir until all the sugar and salt has dissolved.

2. Lower the heat and add the rest of the brine ingredients, allow to simmer for another 10 minutes.

3. Turn off the heat and allow the liquid to completely cool. NOW, be patient you really have to let this come down to COLD levels, you don't want to start cooking the pork in the brine.

4. Once it has cooled, transfer the liquid and the pork loin to an extra-large Ziplock bag. Place in a large enough bowl (just in case there is a leak in the bag, you don't want to ruin your day) and place in the fridge anywhere from 12 to 24 hours.

5. About an hour before your guests arrive, take the pork out of the brine and let sit for about 30 minutes.

6. Grill on each side for 5 minutes, or until the pork is completely cooked through.

7. Slice and serve!

Watch the Pork disappear as your guests hmmm and haaaa... And it only took 15 minutes!