Friday, December 5, 2008

Herby Brined Pork Tenderloin

Tonight we will be expanding our foray into brining. Our friends at Art of the Table provided the brine we used for our turkey for Thanksgiving, and we used the generic brine. When we purchased the generic brine, we also picked up a jar of herby brine. I am happy to report that I am currently brining a pork tenderloin which I will roast tonight. I am still working on the side dishes, but I will definitely enjoy some Georges Duboeuf Beaujolais Nouveu. Full report to follow!

2 comments:

Lisa... said...

The George Duboeuf Beaujolais was our Thanksgiving wine. As things stood, I never ended up opening it.

I served Moonshine.

Out of Mason Jars. :-)

L.

Paul's Blog said...

Git 'er done!

It sounds to me that you have a little "family baggage" going on right now. For dinner tonight, why not make the world famous Campbell's Green Bean Casserole?

http://www.campbellkitchen.com/recipedetail.aspx?recipeID=24099

You should serve it piping hot!