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Pork Brine Recipe for Tender, Juicy and Tasty Tenderloin, Pork Chops, Roasts

Updated on August 5, 2015
Paul Edmondson profile image

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

My Pork Brine Recipe

Pork Brine Recipe

Base Ingredients

  • 2 quarts water
  • 1/4 cup coarse salt
  • 1/4 cup granulated sugar
  • 1 Tablespoon onion powder

Pork goes great with other flavors as well, so I'll often add other types of seasoning and flavor

  • Substitute Beer for part of the water
  • Brown sugar instead of white
  • Garlic salt
  • Rosemary
  • Thyme
  • Sage
  • Lemon Pepper

The Secret to Tender and Juicy Pork

Brining pork is the secret to the most succulent pork that can be prepared. Brine is a salty and sugary water mixture that is absorbed by the meat over a period of about 30 minutes per pound. While I've experimented with brining pork in the refrigerator, I've found better results by doing it at room temperature.

Seasoning Pork after Brining

Because brine is salty, and the meat absorbs so much of the solution, I recommend light seasoning. Salt can always be added after tasting the initial bite. I typically season the pork lightly with pepper, and a home made bbq sauce.

Preparing the Pork after sitting in brine

Once the pork has been brined, remove it from the bowl, rinse it under cold water and pat dry with paper towels. This is a critical step. If the brine isn't washed off, the meat will be too salty.

How to Cook Brined Pork

I think the best way to cook pork after it has been brined is on the grill. I grill pork at 375 degrees until it's about 145 Degrees. Test the inside of the meat with an instant read thermometer. I don't worry about all the juice dripping out, because enough brine will stay in to keep it moist.

Make sure brined Pork Rests after grilling

The most important thing to do after grilling brined pork is to give the meat time to rest. During the resting time, pork will absorb juices it was sweating out while cooking. The internal temperature will also rise while the pork rests. One clear sign that the meat is getting sliced to early is if a puddle of clear juice comes running out while the meat is sliced. This is the brine coming out. The meat will hold more of the juice if it's given about 10 to 15 minutes to rest before slicing.

Brine Pork Tenderloin and Pork Chops

I consider my self a pork chop and pork tenderloin expert. I've never been able to get near the results of a melt in your mouth bite with out brining first. For the best pork ever, be sure to brine!

My favorite Pork Cut to Brine

What type of pork is your favorite to brine?

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    • mljdgulley354 profile image

      mljdgulley354 6 years ago

      Thank you for sharing this recipe. We love to grill pork chops and country ribs. I will try this brine the next time I grill.