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Nobody wants to bite into a tough cut of pork—and thanks to tenderizing techniques like brining, using a meat mallet, applying a dry rub, marinating, and using meat tenderizer, you don’t have to. We’ll walk you through all the tried-and-true tenderizing methods out there, so you can give your next pork dish a culinary glow-up.
How do you make pork soft and tender?
Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking. Rinse the brine from the meat after the brining period is complete.
Steps
Salt Brine
Download Article- 1Calculate how much water you’ll need to brine your pork. Lay out your pork in a cooking dish and cover it up completely with cool water. Then, take out the pork and transfer the water to a large measuring cup (or cups) to see how much water you used. Set aside the water for later.[1]
- Make sure the pork is totally submerged before you transfer the water.
- 2Make your brine with water, sugar, and salt. Fill a large pot with 1 c (240 mL) of water and set it on the stovetop. Once the water starts boiling, stir in a ¾ cup (150 g) of sugar and a ¾ cup (216 g) of salt, letting both dissolve.[2]Advertisement
- 3Pour the mixture into the measured water and refrigerate it. If you didn’t pre-measure the water, use 1 US gal (3.8 L) of cool water. Then, refrigerate the water and check its temperature periodically—you don’t want to brine the pork while the mixture is still warm.[3]
- Want to give your brine a little more flavor? Add in small amounts of your favorite seasonings, like fresh sections of herbs, cinnamon sticks, whole vanilla beans, or coriander seed. Feel free to experiment; for instance, a ½ cup (100 g) of sugar per every 1 US qt (0.95 L) of water can give your pork a nice browning effect when it cooks.
Combine the pork and brine and refrigerate it for at least 12 hours. Different cuts of pork require different soaking times. Here’s a quick run-down of how long you should brine your pork in the refrigerator:[4]- Pork chops: 12 to 24 hours
- Pork tenderloin (whole): 6 to 12 hours
- Pork loin (whole): 2 to 4 days
- 5Rinse off the pork once the brining time is over. Even if you aren’t quite ready to cook your pork at the end of the brining period, take a moment to rinse off the extra salt from the meat. Feel free to stash your brined pork in the fridge after rinsing, or simply cook it right away.[5]
Baking Soda Brine
Download Article- 1Mix up a solution with baking soda and water. Weigh your pork cut (or cuts)—for every 12 oz (0.34 kg) of weight, stir 1 tsp (6 g) of baking soda into 1⁄2 c (120 mL) of water. Transfer this mixture to a sealable plastic bag or large container—anything that’s large enough to fit both the baking soda solution and the pork cuts should be fine.[6]
- Alternative: If you’re working with a larger cut of pork, simply lightly coat the outside of the meat with baking soda and place it in a sealed bag or covered container. Let it refrigerate for 3 hours, and then rinse off all the baking soda before
- 2Submerge the pork for 15 minutes before rinsing it off. Use clean water to rinse the remaining solution from the meat. Now, you’re ready to cook your tenderized pork however you’d like![7]
- Did you know? Baking soda-based tenderizing is a popular method sometimes applied to Chinese cuisine. It’s also known as “velveting.”
Community Q&A
- QuestionCan I brine or marinate meat that has been previously frozen?
Community AnswerAbsolutely. You can even put the frozen piece of meat into the brine or marinade before it's completely thawed. Just give it time to totally thaw out and absorb the marinade/brine before cooking. - QuestionI bought a case of rib tips. After cutting the tips into portions, there is a lot of lean, tough meat left. What can I do to tenderize it?Community AnswerEither grind it or slice it thin and marinate it Chinese-style for Chinese dishes. Soy sauce, rice wine vinegar, sherry, garlic, and corn starch make a great marinade.
- QuestionHow do I tenderize pig feet when I don't have vinegar?Community AnswerYou can use pickle juice, it has plenty of vinegar in it.
Tips
References
- ↑ https://whatscookingamerica.net/pork/briningpork.htm
- ↑ https://whatscookingamerica.net/pork/briningpork.htm
- ↑ https://whatscookingamerica.net/pork/briningpork.htm
- ↑ https://whatscookingamerica.net/pork/briningpork.htm
- ↑ https://whatscookingamerica.net/pork/briningpork.htm
- ↑ https://www.bhg.com/baking-soda-for-tenderizing-meat-7369282
- ↑ https://www.bhg.com/baking-soda-for-tenderizing-meat-7369282
- ↑ https://www.thekitchn.com/all-the-ways-to-flatten-meat-without-a-mallet-236437
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tenderize-steak
- ↑ https://www.thekitchn.com/dry-brine-pork-chops-258186
- ↑ https://stacylynharris.com/dry-rub/
- ↑ https://www.allrecipes.com/recipe/234059/best-pork-chop-marinade/
- ↑ https://www.food.com/recipe/kittencals-beef-or-pork-marinade-and-tenderizer-75737
- ↑ https://www.mccormick.com/spices-and-flavors/other/meat-tenderizer-unseasoned
About This Article
To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine. For easier tenderizing, use a commercial meat tenderizer by wetting the surface of the meat, and then sprinkling the tenderizer over the meat. For tips on preparing tender pork by baking, braising, or grilling, read on!
Reader Success Stories
"I was tired of spending money and winding up with tough meat until every family member hated pork. I made a brine and tenderized the pork. It was wonderful and after forcing one bite, the kids ate the pork. This was a great help."..." more
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