too salty pork tenderloin
Made my pork tenderloin for dinner and it was pretty good, though on the salty side. I Googled "salty pork tenderloin" and read that a lot of places add a salt solution. I froze the other tenderloin that came in the package, but when I make it, is there any way to cut down on the salt, maybe rinsing it or something?
That is discouraging when a piece of meat comes out otherwise good but too salty. I have surely done it myself. Agree with the previous posters to leave the salt out when you cook the other piece and rinsing and drying surely couldn't hurt.
A half tsp. of salt doesn't seem like an excessive amount to me, I expect the meat had a salt solution injected to start with.
I didn't brine it. I marinaded it overnight with the following marinade:
1/4 cup olive
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
I baked in the oven (at 425 degrees F) for 30 minutes or so.
It was a one pound pork tenderloin. Very tender and tasty, but a bit too salty.