Wanted to do a pork loin for dinner. Shop Rite only had the kind that come in a vacuum sealed back with solution. This one is also called a pork loin filet for some reason, as it seems to be much smaller than the usual pork loin I get (not pork tenderloin to be clear).
label says marinated with up to 30% added solution of pork broth, seasoning, cultured dextrose, dried vinegar soybean oil salt cornstarch and mysterious “flavoring”
I usually inject and dry brine pork loins but I’m considering about how salty this thing could get. Think my best bet is to rinse, pat dry and just use a no salt rub on it?
Is there a nutritional information label that gives you an idea of how salty it is? 30% added solution seems like a lot to me (someone please correct me if this is typical), so it would presumably take a fair amount of salt to keep the liquid in the meat? I think?
Definitely not tenderloin. It’s a trimmed down loin, which is stupid since loin is already a nice shape to cook. I’m not happy with it but it’s gonna be dinner regardless.
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What we don't know is how much of that solution is salt. It's surely not 30% salt. It's not an exact science so we often have to wing it.
As with turkeys, what I would recommend is look at the Nutrition Facts label and see how much sodium there is. If the sodium content is 200mg or less, I'd dry brine per usual. Between 200-300mg I'd dry brine lightly. If it's above 300mg might cut it back a good bit or skip it to be safe. You can always add salt to the pork on your plate but you can't easily fix oversalted meat.
After dinner it might be a good idea to make an entry into a cooking journal if you have one, what the label stated (solution % & sodium content in mg), what you did salt-wise, and how it turned out. Then refer back to that when you cross a similar bridge.
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