I finally tried using a brine for my pork tenderloin before cooking it and I can't believe I waited so long. It made this pork so tender, juicy and flavorful. I let it sit in the brine for nearly 8 hours before rinsing it and patting it dry. I then seasoned the pork tenderloin with only freshly cracked pepper because I wanted to taste the flavors from the brine. There were subtle hints of salt, maple and apple...it was so good.
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