Question ID: 2000-2110-0-1-2-3
Recipe Description
Brining is a very simple process to increase the juiciness of meat.There is a plethora of information on the internets if you'd like to know exactly how it works.1/4 cup white sugar1/4 cup salt6 cups water (enough to completely cover the meat while it sits in your container)Add all of the ingredients into a seal able container and allow to brine for 45 minutes. When the timer is up, remove from container and pat dry.
1 TBSP. very finely ground coffee beans (I ground mine in a coffee grinder until it was powdery)2 tsp. packed light brown sugar2 tsp. chili powder1/2 tsp. onion powder2 TBSP extra-virgin olive oi1 pork tenderloin, trimmed (app. 2 lbs)Combine the rub ingredients and apply liberally. Go ahead and and wrap the meat in foil, as the oil will separate from the rub while it rests.
Heat up the grill. (I used pecan wood for my fire, but this is not necessary for this recipe. I just have a large amount of it on hand). I placed the meat on the grill once the flames had died down. It was about 400 degrees Fahrenheit when I started. Turn frequently on all sides to form crust. Cook until thickest part is at least 145 degrees Fahrenheit. Mine went a little longer than that, but still turned out juicy.Remove from heat.
I allowed the meat to rest for about 5 minutes. (Some folks will say that this is unnecessary, but it work for me.)Cut and serve as needed. You want the juices to stay in the meat as long as possible. I served mine with steamed broccoli and cottage potatoes. I have to say, my wife loved this recipe.Enjoy!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
Choices:
 |
 |
 |
 |
|---|---|---|---|
| (A) | (B) | (C) | (D) |
|
|---|
 |