A technique involving immersing pork tenderloin in an answer of salt, water, and sometimes sugar and spices is a typical culinary approach. This liquid surroundings encourages the meat to soak up moisture, leading to a extra succulent cooked product. An instance entails dissolving kosher salt and brown sugar in water, including peppercorns, garlic, and bay leaves, then submerging the pork tenderloin for a prescribed length earlier than cooking.
The follow provides a number of benefits. It enhances the meat’s moisture retention throughout cooking, combating dryness. The salt content material aids in protein denaturation, resulting in a extra tender texture. Moreover, the incorporation of sugar and spices infuses the pork with extra taste nuances. Traditionally, this preservation technique was used to increase the shelf lifetime of meats; nevertheless, its major utility has shifted in direction of enhancing the consuming high quality of lean cuts like pork tenderloin.
