My husband came in with two pork tenderloins, total of 4.37 lbs. He wants me to smoke them on the 4th. How do I smoke them and not end up with "cardboard loins??" I have never cooked a tenderloin and had it come out moist and tender that's why I never buy them anymore. Any tips, advise, suggestions will be greatly appreciated! I thought about putting them in a brine, but have never done that, so I don't know how much salt, sugar, water, etc. and how long to keep them in the brine.
post #1 of 9
6/29/09 at 1:01pm