Pork tenderloin brined in beer
6 to 8 serve
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Water |
| 1 | quart | Dark beer |
| 1 | cup | Salt |
| ½ | cup | Brown sugar |
| 1 | tablespoon | Whole black peppercorns |
| ⅓ | cup | Crushed fennel seeds |
| 1 | teaspoon | Dried sage |
| Peel of 1 tangerine | ||
| Peel of 1 lemon | ||
| 2 | eaches | Whole pork tenderloins (about 4 pounds in all) |
Directions
Place all the ingredients, except the pork, in a large pot, bring to a boil, and then reduce to a simmer. Stir until the salt and sugar are dissolved, then simmer an additional 5 minutes. Transfer the brine to a nonreactive container, cool, and refrigerate.
When the brine is quite cool (less than 50 degrees F.), add the pork tenderloins and place a heavy plate on top of them to keep them submerged. Marinate the pork in the refrigerator for 2 days. Then remove the pork, wash and pat dry. It will keep 2 days in the refrigerator before cooking.
Grill the tenderloins to an internal temperature of 160 degrees F. or pan-fry and roast them whole. Brown them for 2 to 3 minutes per side then place them in a 350 degree F. oven and cook for 20 minutes to an internal temperature of 160 degrees F. Cut each tenderloin into thick slices on the diagonal. Each tenderloin should serve two people. Serves 6 to 8.