Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.

Pork tenderloin has to be among the most underappreciated cuts of meat for grilling. It has good flavor, is reliably tender and stays moist (especially when brined). And it takes only minimal ...

They also contributed their recipe for Peach Barbecue Sauce, which is now on the menu. Find more of Lockkeepers peach recipes here. Grilled Pork Tenderloin Steaks Brined in Peach Tea 6-8 servings ...

Smoke the tenderloin, using pear wood if possible, at between 250 degrees and 300 degrees for 1 hour. 4. Transfer the tenderloin to the direct heat and sear on all sides.

Pork chops are culinary chameleons. You can fry them, bake them, or grill them with endless flavors and textures. The key to enjoying a succulent and flavorful pork chop is ensuring that it's packed ...

Buttermilk-Brined Pork Chops are center-cut pork chops that are marinated (brined) in a flavorful blend of buttermilk, olive oil, honey, lemon juice, garlic, kosher salt, Italian seasoning, ground ...

Place brine in a 3-4 qt container, add chops and brine for 2 hours Remove chops from brine, rinse well, pat dry with a paper towel. If not cooking right away, place in the refrigerator and cover.

3. Place the pork in a large zip-close bag. Pour the cooled brine over it, then seal the bag and refrigerate for 3 to 6 hours. (Editor’s Note: It is important that the brine be well cooled ...

Preheat oven to 375°F. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Season pork evenly with 1 1/2 teaspoons salt and pepper.

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.