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Old 07-31-2009, 11:52 AM   #1
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How long may pork tenderloin be brined?

Here is the situation:

I want to make this recipe: Barbecued Pork Tenderloin Recipe - MyRecipes.com

However, I've been told that marinading the meat will do nothing. So, I was thinking that I could follow this recipe's bringing technique (Coffee and Molasses-Brined Pork Chops Recipe - MyRecipes.com) and combine it with the other recipe's rub.

But my question is how long to bring. I have guests coming over and I'd rather not have to excuse myself to prepare a brine; but would putting the pork in the brine around noontime if it will be prepared around 5:30 p.m. be too long? Is five hours too long for a tenderloin to sit in brine?

Or am I better off just following the marinade?



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Old 07-31-2009, 11:56 AM   #2
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5.5 hours probably would not be too long.

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Old 07-31-2009, 11:58 AM   #3
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I disagree the marinade won't make a difference. Go ahead and use it. If you want to use the brine, do it now and you'll be fine for tonight. Either way, doing it now is not too soon.
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Old 07-31-2009, 02:51 PM   #4
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Who told you marinating doesn't do anything?!
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Old 07-31-2009, 04:03 PM   #5
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I use the Neely's brining recipe and they tell you to soak it for 1-2 hours. It really makes a difference as far a moisture. After I watched them on TV I tried it because everytime we would grill pork chops or tenderloin they seem to be too dry. The brining really works!
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Old 07-31-2009, 04:10 PM   #6
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Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Article

Brining will help keep the pork moist

Less is not more. More is more and more is fabulous.
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