I have brined pork, chicken, etc...but has anyone brined a beef
tenderloin roast?

Here is my brine recipe...and I usually alter it to personal taste.

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Mark Peel's Brine

marinade

2/3 cup salt
1/2 cup sugar
1/2 cup black pepper, cracked
1 pinch thyme, dried
13 cloves
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
1 water

Combine salt, sugar, pepper, thyme, cloves allspice, bay leaves and
juniper berries in saucepan. Add 1 quart water and bring to boil.
Simmer
5 minutes, then add 1 gallon cold water. Chill thoroughly before
using
brine.

Makes about 1 1/4 gallon brine.... enough for a 12 to 14 pound
turkey.

The spicing is very faint, mostly you taste the salt and a bit of the
sugar. It's a bit like a very elegant version of commercial smoked
turkey, only without the smoke. A couple of dashes of liquid smoke
might
be nice also. Peel also used this recipe for roast pork and smoked.
fish.
For a pork loin, cut all the amounts by half. for fish or chops, cut
them
to 1/4.

Yield: 1 servings


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