To make the brine, mix together the salt, sugar and hot water. Add the herbs, spices and smashed garlic. Let this sit and infuse for about 10 minutes. Pour the brine into a suitable-sized container, along with the cold water.
Before placing the pork into the brine, be sure to remove the silver skin and any excess fat. Place the pork into the brine, making sure it is fully covered. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- 1/2 cup kosher salt ( or 1/4 cup table salt)
- 1/2 cup sugar
- 1 cup hot water
- small bunch of fresh thyme
- 2 bay leaves
- 2 tsp juniper berries
- 1 tsp black or white peppercorns
- 1 clove garlic
- 3 cups COLD water
- 1 pork tenderloin