Spanish-Style Brined Pork Tenderloin

Spanish-Style Brined Pork Tenderloin
Photo by Karry Hosford

Ingredients

  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 2 teaspoons sherry vinegar
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • 1 teaspoon freshly ground black pepper
  • 1 cup ice cubes
  • + 41 more ingredients
    • 2 teaspoons sugar
    • Cooking spray
    • 2 teaspoons sugar
    • 1 teaspoon chopped fresh sage
    • ¼ cup kosher salt (such as Diamond Crystal)
    • 2 teaspoons sherry vinegar
    • 1 teaspoon chopped fresh thyme
    • ¼ cup sherry vinegar
    • 1 teaspoon chopped fresh sage
    • ¼ cup sherry vinegar
    • 1 teaspoon chopped fresh sage
    • 2 tablespoons paprika
    • 2 garlic cloves, minced
    • 1 cup ice cubes
    • 2 garlic cloves, minced
    • 1 teaspoon freshly ground black pepper
    • ¼ cup sugar
    • 2 garlic cloves, minced
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons paprika
    • 3 ½ cups water
    • 1 (1 1/2-pound) pork tenderloin, trimmed
    • 3 ½ cups water
    • ¼ cup sherry vinegar
    • Cooking spray
    • 2 teaspoons olive oil
    • ¼ cup sugar
    • 2 garlic cloves, minced
    • 2 teaspoons sherry vinegar
    • ¼ cup sherry vinegar
    • 1 teaspoon chopped fresh sage
    • 2 tablespoons paprika
    • 3 ½ cups water
    • ¼ cup kosher salt (such as Diamond Crystal)
    • ¼ cup sugar
    • 1 (1 1/2-pound) pork tenderloin, trimmed
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • 1 (1 1/2-pound) pork tenderloin, trimmed
    • 1 teaspoon chopped fresh thyme
    • 1 cup ice cubes

Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally. Combine paprika and next 5 ingredients (paprika through garlic). Prepare grill for...

View full recipe at My Recipes

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