Okay, last post I toughted the benefits of Brining. After my first cook, I have to admit, this takes practice. Unless you like salt port, LOL. The pork cooked up very nicely was, as advertised, MUCH more moist at finish. Here are the two rolls, one on the left no-rub but brined in garlic and pepper (made no dicernable difference due to overbrining). One on the right was rubbed with Paul Prudhomme's Pork Magic which helped cut the salty flavor...on a scale of failed experiences, this gets 4 stars...
Bottom line for my first experience, brined TOO LONG for long grain tenderloin rolls. 1-2 hours MAX would have been plenty. The pork WAS more juicy I just left it in the brine WAY too many hours.
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