Brine, the secret to moist and juicy meat!

Last time I bought a lean pork loin roast I swore I would NEVER buy that meat again!  I buy the large pork loin at Sam’s Club or Costco then cut it down into chops and a couple of small roast.  Every time either me or my hubby cook it, it is always dry!  Makes me so mad, because I take care not to cook it too long!

Last time I swore I would never buy this meat again!  So my hubby the true chef of the house did some research and discovered about making a brine.  I had heard of making a brine for a Thanksgiving Turkey, but had always thought that salt would draw the moisture out.  Boy was I wrong!

A couple of weeks ago my hubby made the brine below for a couple of chops.  He put it in a baking dish 9 x 13 (baggies are good also) for approximately  1 1/2 - 2 hours.  They plumped up, they were tender, they were juicy.  They were delicious!!!  We will never make this type of meat again without the brine, and we are totally going to brine our Turkey next Thanksgiving!!!

1/4 cup of kosher salt

4 cups of water

Just dissolve the salt in luke warm water then add the meat for 20 minutes up to 4 hours.  You may have to double or triple the brine mixture to cover your meat.  Add herbs to enhance the flavor.  Have fun, it’s pretty easy and so, so good!  Next time I will take pictures of before and after and update this post.