"Camperz4" > wrote in message
...
>I bought a pack of pork loins from Costco. Sliced them in half because they
> are sooo thick. Since they are so lean I wondered if brining them would
> make
> them juicier? I love what brining does to my turkeys. Has anyone tried
> this?
> And if so, what brining solution did you use and for how long did you
> brine.
>
> Thanks in advance, Miriam

This was for chops but should work as well with loins. One way to keep pork
moist is to keep them thick and don't overcook them.
42 Degrees' Cider-Cured Pork Chops


Ingredients:



4 center-cut pork loin chops, 1 1/4 to 1 1/2 inches thick
Olive oil
Brine
4 cups water
2 cups hard cider
1/2 cup salt
1/2 cup light brown sugar
10 whole peppercorns
4 bay leaves
1/2 bunch fresh thyme
1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
1 apple, peeled and chopped



Instructions: To make the brine: Combine all brine ingredients in a
saucepan. Bring to a boil over high heat, then remove from heat, and let
cool. When cool, refrigerate until cold.



Add the pork chops to the cold brine. Weight with a plate if necessary to
keep the chops completely submerged. Refrigerate for at least 1 day or up to
2 days.


To cook: Remove the chops from the brine and pat them dry. Heat 2 skillets
over moderately high heat. Add just enough oil to coat the bottom of each
skillet. When the skillets are hot, add
the chops and reduce heat to moderately low. Cook for 10 minutes, then turn
and cook until the chops are no longer pink at the bone, about 10 minutes
longer.


Serves 4. The calories and other nutrients absorbed from brines vary and are
difficult to estimate. Variables include the type of food, brining time and
amount of surface area. Therefore, these recipes contain no analysis.