Brining pork is a good way to take a lean (and more healthy) cut of meat and cook it such that it stays juicy and delicious.   Using beer in the brine adds a subtle layer of flavor — Dan says it’s a hoppy flavor, but his palate is way more sophisticated than mine.  Beer-brining is a good way to cook pork that you may want to use later in the week in a different dish.  It’s flavorful, without being tied to any particular flavor profile (e.g., Asian, BBQ, etc.) Continue reading “Beer Brined Pork Chops”

Pork tenderloin is often overlooked as an entree, but it is a fairly lean protein that can be flavored with delicious sauces, and it cooks easily on the grill.  On this night, we marinated two pork tenderloins in some Asian condiments — primarily soy sauce and black bean paste — then grilled it until it was cooked through but still juicy. Continue reading “Asian Pork Tenderloin”