Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until ...

To keep a boneless pork loin from drying out over high heat, sprinkle it with a dry brine of salt, sugar, paprika, pepper, and dry mustard before grilling, then add a garnish of the popular ...

In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt.

Marinade the Pork: Combine all marinade ingredients. Place the pork loin in a resealable plastic bag, pour in the marinade, and seal. Let it sit in the refrigerator for 24 hours, turning occasionally.

Makes 2 quarts, easily enough for 8 chops. 2 cups cold water. 1 cup kosher salt. 1 cup packed light brown sugar. 2 teaspoons dried thyme, or 2 sprigs fresh thyme ...

Print Recipe Print Recipe . By Russ Parsons. June 28, ... Pork tenderloin has to be among the most underappreciated cuts of meat for grilling. ... Salt and Sichuan Pepper Dry-Brined Turkey .

Ingredients. PORK BRINE. 1 quart water. ¼ cup kosher salt. ½ cup brown sugar. Few sprigs rosemary. Few black peppercorns. SCHNITZEL. 12 ounces pork loin, all fat removed ...

Their mix of salt, black pepper, and cayenne is like a dry brine for all of their barbecue, which goes on the pit in the morning. As for the cooking, it couldn’t be more simple.

In a large zip-close plastic bag, combine the pork loin and the brine solution. Squeeze out any air and seal the bag shut. Place in a bowl in case of any leaks, then refrigerate for 24 hours.

Some call the pork tenderloin the filet mignon of the pork because it’s so lean and tender. But if not cooked properly you can end up with a log of dry, flavorless pork. That’s why tenderloins ...