Karen wrote:
> <I>Are you sure it's the tenderloin, and not just a boneless lo-in?
> I've
> never seen a tenderloin at 11 pounds, and I live in hog coun-try.
</I>
>
> It's a boneless loin. I couldn't remember which it was so I checked
> the grocery store ad, and they advertised it as "tenderloin". (I was
> at work so I couldn't check the package.) But it's a boneless loin.
> Karen

Good! That's settled. I just did a pork loin and I tried brining it.
They are so darned dry otherwise. It made a positive difference. I
used a brine based on a Jeremiah Tower recipe.

1/4 cup salt
1/4 cup sugar
2 qt. water
2 bay leaves
1 Tbs. whole allspice
1 Tbs. thyme leaves
4 cloves garlic

Marinate the roast over night in the fridge. Then roast it as you
usually would or, as I did, just dust it with s&p and rosemary leaves,
put it in a 375 oven and baste it ligthly with orange juice a couple
times. (This marinade does not make the meat very salty)

D.M.