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Marinades & Brine for Pork Recipe

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This recipe for Marinades & Brine for Pork is from Eunice's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Italian:
Mix 1 envelope good Seasons Garlic and Herb, 1/3 cup each oil and dry white wine and 2 Tbsp. lemon juice

Teriyaki:
Mix 1 envelope Good seasons Oriental Sesame, 1/4 cup each: cider vinegar, oil and soy sauce and 2 Tbsp. honey

Citrus:
Mix I envelope Good seasons Zesty Italian mix, 1/3 cup each: oil and orange juice

Brine for Pork
3&1/2 cups cold water
1/4 cup each: sugar & Kosher salt
1 cup ice cubes
1 T. olive oil
Whatever pork you're using
Combine water, salt, ice cubes, oil and pork and refrigerate for 4-6 hours. Then pat dry and rub with Basic Fresh Herb Rub (below) and tightly wrap in plastic for up to 2 days refrigerated. I like to marinate for 6 hours and keep wrapped in plastic with herbs for 24 hours.

Basic Fresh Herb Rub: 2 pressed garlic cloves, fresh thyme and rosemary springs, Kosher salt and pepper.. (may use sage if you like also)
Directions:
Directions:
This is how we cook pork tenderloins on the grill: If grilling on charcoal grill, grill over hot coals for 2 minutes each side (times 4 sides.)Then move away from direct heat and cook about 4 minutes on each side (times 4 sides) for total of about 22 minutes. Temperature should be 150º. Remove from grill for 10-15 minutes. It will continue to cook.
Will have to adjust times if cooking larger pieces of meat or using oven.

 

 

 

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