Maple Brine for Pork Tenderloin
Servings
5
gallonsIngredients
1 gallons Water
4 gallons Ice
2 cups Salt
4 cups Maple syrup
3 Tbsp. Fennel seeds, toasted
3 Tbsp. Coriander seeds, toasted, lightly crushed
3 Tbsp. Black pepper, cracked
1 Tbsp. Chili flakes, toasted
5 each Garlic heads, halved, lightly crushed
1 bunch Sage, bruised
3 each Rosemary sprigs, bruised
2 each Bay leaves
2 each Pork tenderloins, 1 lb. each
Directions
- In a large stockpot, combine the water, salt, maple syrup, fennel, coriander, black pepper, chili flakes, garlic, and bay leaves.
- Bring to a gentle simmer, stirring until the salt is dissolved. Do not boil.
- Remove from the heat, add the sage and rosemary, then immediately add the ice to chill the brine below 40°F (4°C).
- Submerge the pork tenderloins in the chilled brine and refrigerate for 12–18 hours. (Tenderloin is much leaner than ribs, so avoid over-brining.)
- Remove from the brine, rinse lightly if desired, and pat completely dry before cooking.
Notes
Source: Chef Rogelio Garcia
