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Bravo Brined Pork Tenderloin

Jamie Parchman TeaChef Level 2

On top of the prep time there is an hour to cool down the brine and then 4 hours brining time. Worth every minute. This can take a humble grocery store pork loin to a restaurant quality experience. It locks in moisture and brings and amazing depth of flavor you couldn't get any where else. Though this takes time it doesn't take much effort to empress yourself, your family and friends.

15 m 4


  • 3 2/3 Cups of Water
  • 1/3 Cup Orange Juice (one orange juiced)
  • 2 Teaspoons Orange Zest (one orange zested)
  • 1/3 Cup Turbinado Sugar
  • 2 Tablespoons of Salt
  • 1 Tablespoon Molasses
  • 3 Bay Leaves
  • 1/4 Teaspoon Black Pepper
  • 4 Tablespoons Bravo Tea Leaves
  • 1.5 Pound Pork Tenderloin


In a medium saucepan, combine Water, Orange Juice and Zest, Sugar, Salt, Molasses, Bay Leaves, and Black Pepper. Bring mixture to a boil and boil for 3 minutes. Remove from heat and add Tea Leaves. Steep 5 minutes.

Pour the contents of the saucepan into a large bowl though a strainer. Set this brine aside to come to room temperature (about an hour).

Remove Silver skin and excess fat from your Tenderloin with a sharp knife. Put Tenderloin in the bowl with the room temperature brine. Place bowl in the refrigerator for 4 hours.

Preheat oven to 375. Remove Tenderloin from the Brine and Roast at 375 for 20 minutes or until internal temperature reaches 155.

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