For those of you who would comment anonymously, save your time. You will NOT be published. You will NOT be read. To the rest of the bloggers who enjoy ideas, read on.
Time for a rant about brining. If you have not tried it with pork (any pork, all pork) you are missing out on a valuable technique for flavorful and tender meat. If you insist on cooking your pork until there is no trace of pink in it, go somewhere else now - this post is not for you.
Brine for one pork tenderloin: 2 cups water, 2 tbsp kosher salt, 1 tbsp sugar; refrigerate for 4-6 hours; rinse well, dry and slice into the little gems you see above.
Saute in butter and olive oil (add some pepper and maybe paprika) for 3-4 minutes per side. The center should still be pink. It won't hurt you. If you need proof, send $20 to my PayPal account (id provided upon request).
- ▼ May (7)
- ► 2012 (78)
- ► 2011 (131)
- ► 2010 (213)
- ► 2009 (55)