Bourbon Brined Pork Tenderloin Recipe

using Pantry Essentials from The Posh Gourmet
Recipe courtesy Sandie Jarrett


6 pound boneless Pork Tenderloin
1/2 jar Brine Time Seasoning for Pork
2 cups boiling water
1 cup Bourbon or Dark Rum
2 cups apple cider
3 cups cold water

Preparing the Boneless Pork Tenderloin

Pour the boiling water into a large, non reactive container* and add the Brine Time. Set aside to cool. Meanwhile, dry the pork tenderloin with paper towels. Using a boning knife or other very sharp knife with a thin, flexible blade, remove excess fat as well as all visible pieces of silver skin from the meat.

Add the Bourbon or Rum, the apple cider, and the water to the room temperature brine/water mixture. Stir to blend. Add the trimmed pork tenderloin. Make sure that the meat is completely submerged in the brining solution. If necessary, weight the pork down with a bowl or a plate. Cover and refrigerate for 24 - 48 hours.

After 24 - 48 hours, remove the pork tenderloin from the refrigerator and pour off the brining solution. Discard the liquid! Do not use again. Rinse the pork under cold water, dry with paper towels, and place in a roasting pan. If the butcher split the loin, tie it using butcher's twine.

Preheat the oven to 425F. Put the meat into hot oven. Roast for 30 - 45 minutes or until instant read thermometer registers 155F. Remove from oven and cover with foil to rest. The internal temperature of the meat should rise to about 160F during the next 5 minutes. Remove string and carve into slices. Cook's Notes * This is a perfect time to dig out that old large green Tupperware Wonderlier bowl that is gathering dust in the back of the cupboard.


Cooks Notes:

To make onion 'sticks', first slice a medium sized yellow onion in half lengthwise.  Cut off the root end and discard.  Slice each half lengthwise into 'sticks'.