HOME > Chowhound > Home Cooking >

Discussion

too salty pork tenderloin

  • 8

Hi all,

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?

Thanks,

Al

  1. Click to Upload a photo (10 MB limit)
Delete
  1. What did you season the pork with? Did you brine it?

    We need to know how you prepared the pork to understand how it could have been salty. Where did you purchase it from?

    2 Replies
    1. re: darrentran87

      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.

      1. re: Aticineto

        Next time, don't use salt in the marinade.

    2. Omit the salt from the marinade and sprinkle on prior to cooking. 1/2 teaspoon equates to approx. 6 generous pinches. I might have used 3 at the most. Not surprised it was salty.

      2 Replies
      1. re: letsindulge

        Ah - thanks for the advice. When I cook the other tenderloin, I will omit the salt. I am loving learning to cook - experimenting like this reminds me of experimenting with my chemistry set while in school - LOL.

        1. re: Aticineto

          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.

      2. All of the pork tenderloins sold in our local markets are pre-brined -- yuck! If this is all you can buy, I would soak them (in the fridge) in several changes of plain water for 8 hours or so.

        1 Reply
        1. re: pikawicca

          Yep, I think it had a salt solution. I will definitely soak the one I froze.in water before cooking