Food Recipes Brined Pork Tenderloin 4.5 (28) This pork is moist, tender, and well-seasoned, thanks to fresh thyme and cracked black peppercorns. Brining the pork in a vinegar mixture, which gently breaks down the proteins for tender meat, also imparts flavor and moisture to the tenderloin. (The same brine also works great with pork chops or poultry). Don't be alarmed if the surface of the pork exposed to the brine turns gray in color and toughens a bit: you won't notice it after grilling. Be sure to let the meat rest after removing it from the heat, then serve atop a salad with charred snap peas drizzled with buttermilk dressing. Or, cut into smaller pieces and stir into fried rice. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 19, 2022 Print Share Share Tweet Pin Email You’re going to want to make this recipe multiple times over the summer, and that’s okay. Try serving the tenderloin with charred snap peas and buttermilk dressing one night, then chop it up and add to fried rice the next. Get the recipe:Brined Pork Tenderloin. Photo: Daniel Agee Hands On Time: 25 mins Total Time: 2 hrs 30 mins Yield: 4 (serving size: about 3 slices) Jump to Nutrition Facts Ingredients 2 cups water ½ cup unseasoned rice vinegar ½ cup granulated sugar ½ cup kosher salt 1 (1-lb.) pork tenderloin, trimmed 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 teaspoon cracked black peppercorns Directions Whisk together water, rice vinegar, sugar, and salt until dissolved. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. Chill 2 to 3 hours. Preheat grill to medium-high (about 450°F). Remove pork from brining mixture; discard brining mixture. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns. Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140°F, 20 to 22 minutes. Remove from grill, and let stand until temperature registers 145°F, about 5 minutes. Print Nutrition Facts (per serving) 160 Calories 6g Fat 3g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 160 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 6% Cholesterol 70mg 23% Sodium 1224mg 53% Total Carbohydrate 3g 1% Total Sugars 3g Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.