Brining continues to be popular technique to add moisture and flavor to pork. Pomegranate juice continues to be a darling in the food industry because of its antioxidant qualities. In this recipe, a popular technique pairs with a sweet pomegranate glaze for an easy meal that can be prepped in advance. This can also be grilled and you can make the glaze in a saucepan following the same instructions below…
Recipe courtesy of Susan Selasky Mickels on behalf of the National Pork Board
- In a large saucepan combine the water, 1/2 cup salt, brown sugar and beer. Heat just until the sugar and salt dissolves. Remove from heat and cool completely. Once cool, place the pork tenderloin in the brine and refrigerate at least 2 hours or overnight.
- When ready to cook, preheat the oven to 375 degrees F.
- Remove the pork from the brine and rinse it. Discard the brine. Pat the tenderloin dry. Season the tenderloin all over with salt and freshly ground black pepper, the Morton seasoning blend and Italian seasoning.