July 15, 2015


  • 4 cups water
  • 1/8 cup brown sugar
  • 1/8 cup white sugar
  • 1/2 cup Kosher salt
  • 1 teaspoon mustard seed
  • 2 teaspoons crushed black pepper
  • 1 clove garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 1/8 cup white wine vinegar
  • 2-4 tablespoons grapeseed oil
  • 2-3 pounds hog backstrap or tenderloins


To Brine:
Combine all brine ingredients in a large pot over medium-high heat and bring to a boil.
Remove from heat and let cool.
Add meat and submerge in the brine.
Refrigerate the meat in the brine for 5 hours.
Remove the meat from the brine, pat dry and let rest, uncovered, in the refrigerator for 1 hour before cooking.
To Cook:
For the tenderloin and backstrap, truss them as you would a roast before cooking. The chops can also be tied around the meat and secured at the bone to maintain a uniform chop when sliced.
Preheat the oven to 350 degrees F.
Sear the meat in a skillet in the oil over high heat until browned on all sides.
Transfer to the oven and cook for about 30 minutes, or until the internal temperature reaches 160 degrees F.
Remove and let rest for 10 to 15 minutes, covered in foil. This can also be done on a campfire with a hot skillet. Be sure to turn the meat regularly onto all sides.

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