For the record, I'm only rating based on the brine itself. The brine is SO good. Pork tenderloin, to me, is a very mild but pleasantly flavored meat so it's very easy to overpower it. I used this brine (I recommend brining the full 10 hours if you can), patted them off, and put them in my smoker with apple wood chips. One hour at 270 degrees, then an hour at 225 degrees, and the result was absolutely blissful. A couple of times during the smoke, I brushed the tenderloins with maple syrup and sprinkled with kosher salt. Mild smoke, mild sweet, mildly salty. Perfection.
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For the record, I'm only rating based on the brine itself. The brine is SO good. Pork...