The City Magazine Since 1975

Herb-Brined Pork Tenderloin

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  • 3 qts. water
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 4 sprigs each rosemary, thyme, and parsley
  • 4 bay leaves
  • 4 cloves garlic
  • 4 pork tenderloins (approx. 1 lb. each), cleaned and trimmed

Create a basic brine by bringing water, salt, and sugar to a boil in a large pot. Stir to dissolve. Remove from heat and add herbs and garlic. Let brine sit at room temperature until it is cool to the touch, then place pot in refrigerator to cool completely. Add pork. Refrigerate for two to three hours. (Each tenderloin should brine for two hours per pound). Remove the pork from the brine and rinse lightly. Dry with a clean towel and grill over medium heat to desired doneness.