If you’ve ever brined meat before, you know that it’s the secret formula for an unbelievably delicious dinner. Note: this meat is slightly on the salty side. Not overwhelming, but definitely good to know before cooking. Overall rating: a 10+ for our family. We LOVED it!
Ginger and Thyme Brined Pork Tenderloin
1 cup chopped fresh thyme sprig
2 cups water
4 Tablespoons orange marmalade
1/2 teaspoon ginger powder
3 Tablespoons kosher salt
2 pound pork tenderloin
1 teaspoon freshly ground black pepper
1 tablespoon orange marmalade
1/8 teaspoon ginger powder
1 teaspoon fresh tyme sprig
Combine thyme, water, marmalade, ginger powder, and kosher salt in a bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally. Preheat oven to 425°. Remove pork from bag and discard marinade. Rub pork with pepper. Bake for 25 minutes. Combine remaining 1 tablespoon preserves, 1 teaspoon thyme, and 1/8 teaspoon ginger powder in a small bowl. Brush pork with marmalade glaze, then reduce heat to 325° and bake 30 minutes more.