Pork tenderloin in wet brine in yellow bowl, tenderloins dry brining in background.

Pork Tenderloin Brine Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Brine Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Brine
  • Cuisine: American


This recipe follows the wet brining method that gave me the best results, for more options see the post above.


Units Scale
  • 4 cups cool tap water
  • 4 Tbsp. Morton’s kosher salt*
  • 1 Tbsp. garlic powder (optional)
  • 2 pork tenderloins (about 1 lb. each)


  1. Measure the water and salt into a medium-sized bowl. Stir until salt has dissolved. Stir in the garlic powder, if using.
  2. Add the pork tenderloins, making sure that they are both fully submerged. Refrigerate the tenderloins in the brine for 1 hour.
  3. Remove from the fridge. Take tenderloins out of brine. Discard brine. Pat tenderloins dry but do not rinse. Bake tenderloins, grill them, or use in one of these pork tenderloin recipes, but be sure to not add any additional salt.


* For the salt, you can instead use 6 Tbsp. Diamond Crystal kosher salt or 3 Tbsp. table salt or 3 Tbsp. of any other salt with table-salt-sized grains.