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Old 11-02-2011, 03:28 PM   #51
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I finally got around to brining a pork tenderloin that had been in the freezer too long, and made it en croute with some puff pastry, also in the freezer too long. Meant to do it months ago.

I was pleased that the brining worked beautifully .... it is hard to time the pastry and the meat (tenderloins are way too easy to overcook), and I know the next time I do it, I'll not wrap the tenderloin entirely, just "cap" it with the pastry to keep the bottom from becoming soggy.

But in spite of everything, the tenderloin was juicy (a little overcooked, a little too long in the freezer) so the brine was a success.

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