Dec 19, 2025
Wet Brining Pork Like a Pro (Chops & Pork Loin)
Primary Goal: juicy, tender pork with balanced seasoning from edge to center. In this guide, we’ll show how Somethin’ To Brine With – Citrus Herb Wet Brine can be used beyond poultry to dramatically improve pork chops and pork loin.
Why Wet Brine Pork?
Pork is naturally lean, especially modern cuts like center-cut chops and pork loin. That leanness makes pork prone to drying out during cooking. Wet brining solves this by helping the meat retain moisture while gently seasoning it throughout.
The result is pork that stays juicy, cooks more evenly, and carries subtle citrus and herb notes without overpowering the meat.
About the Brine: Citrus Herb Wet Brine
Ingredients: Sea Salt, Turbinado Sugar, Somethin’ To Cluck With (sage, thyme, rosemary, marjoram, smoked salt, savory, lemon peel, chervil, juniper berries, orange peel, black pepper, nutmeg), Onion, Garlic, Sumac.
This blend - available as Somethin’ To Brine With - brings brightness from citrus peel, depth from herbs and aromatics, and just enough sugar to balance the salt, making it ideal for pork as well as poultry.
Exact Brine Ratio for Pork
- Standard Ratio: 2 tablespoons Somethin’ To Brine With per 1 cup cold water or stock
- Quick Reference: 1/4 cup brine per 1 quart (4 cups) water
This flexible ratio makes it easy to scale up or down depending on the size of your cut and container.
Best Pork Cuts for Wet Brining
- Bone-in or boneless pork chops
- Pork loin (whole or halved)
- Pork tenderloin (shorter brine time)
- Pork sirloin roast
Note: Avoid brining cured or pre-salted pork (ham, bacon, injected 'enhanced' cuts).
Brine Timelines for Pork
- Pork Chops (1–1.5 inches thick): 30 minutes to 2 hours
- Pork Tenderloin: 1–2 hours
- Pork Loin (whole): 4–12 hours
Tip: Pork absorbs salt quickly. Longer is not always better - over-brining can lead to overly firm or salty meat.
Equipment You’ll Need
- Non-reactive container (food-safe bag, stainless bowl, or bin)
- Refrigerator space or cooler with sealed ice packs
- Instant-read thermometer
- Paper towels and a rack or tray for drying
Step-by-Step: How to Wet Brine Pork
- Mix the brine: Combine Somethin’ To Brine With and cold water using the 2 Tbsp per 1 cup ratio. Stir until fully dissolved.
- Keep it cold: Ensure the brine is below 40°F before adding pork.
- Submerge: Place pork in the brine, fully covered.
- Refrigerate: Brine at or below 40°F for the recommended time.
- Remove & dry: Take pork out of the brine, discard liquid, and pat dry thoroughly.
- Rest uncovered (optional): Refrigerate 30–60 minutes uncovered for better searing and browning.
- Cook: Season lightly using a preferred rub that compliments the citrus-herb flavor of this brine such as Somethin' For Rubbin' or Somethin' To Beef About then grill, roast, pan-sear, or smoke.
Pork Doneness & Safe Internal Temps
- Pork Chops & Pork Loin: Pull at 140–145°F
- Final Safe Temp: 145°F with a 3-minute rest
Using a thermometer is the best way to avoid overcooking and drying out lean pork.
Flavor Tips for Brined Pork
- Finish with cracked black pepper or Somethin' To Finish With.
- Pair with apple, cherry, or pecan wood if smoking.
- Add citrus zest or fresh herbs post-brine for a brighter finish.
Food Safety Best Practices
- Keep brining pork at or below 40°F at all times.
- Use potable water and clean, sealed ice packs if needed.
- Never reuse brine - discard after use.
- Sanitize all surfaces, utensils, and containers after contact.
- Cook pork to a safe internal temperature of 145°F.
Quick-Start Pork Brining Guide
Pork Chops
2 Tbsp Somethin’ To Brine With per 1 cup water → 30 min–2 hrs → Pat dry → Cook to 145°F
Pork Loin
2 Tbsp Somethin’ To Brine With per 1 cup water → 4–12 hrs → Pat dry → Cook to 145°F, rest 3 min
Ready to Brine Beyond Poultry?
Somethin’ To Brine With – Citrus Herb Wet Brine isn’t just for turkey and chicken. Use it to unlock juicier pork chops, more tender loins, and consistently better results - whether you’re grilling, roasting, or smoking.
