Brining, when applied to pork tenderloin, encompasses a range of culinary methods involving the immersion of the meat in a salt-water solution, often enhanced with sugar and aromatics. The purpose is to improve moisture retention and flavor. Examples include recipes that call for a brine composed of water, kosher salt, brown sugar, peppercorns, garlic, and herbs, with the tenderloin submerged for a specified duration before cooking.
The primary benefit of employing such techniques lies in counteracting the tendency of pork tenderloin to dry out during cooking, particularly when exposed to high heat. Historically, brining served as a preservation method, but its modern application centers on enhancing the palatability of leaner cuts of meat. The salt solution alters the protein structure, increasing water absorption and resulting in a more succulent final product. Moreover, the infusion of flavors from the brine contributes to a more complex and appealing taste profile.
