Firley Family Brined Pork, Mark's

Firley Family Brined Pork, Mark's Recipe

No Photo

Have you made this?

 Share your own photo!

Megan Stewart


My dear friend, Mark Firley, shared this recipe with me over the phone, and called the sauce "Cracklin". After hearing how it is cooked, I immediately asked for the recipe! Thanks to Mark for sharing his family history through food with me!


☆☆☆☆☆ 0 votes




  • 3 Tbsp
    kosher salt
  • 3 Tbsp
    brown sugar
  • 1/4 tsp
    allspice berries, crushed
  • 1/4 tsp
    black peppercorns, crushed
  • 2
    bay leaves
  • ·
    few thyme branches
  • 1
    pork tenderloin, trimmed, about 1 pound

  • 4 oz
    pitted prunes, about 16 large
  • 1/2 c
    dry red wine
  • 1/2 tsp
    grated ginger
  • 1/2 tsp
    grated orange zest
  • 1 Tbsp
    olive oil
  • 1 Tbsp
  • 3-4 large
    shallots, finely diced, about 1/3 cup
  • 1/2 tsp
    chopped fresh thyme
  • ·
    salt and pepper
  • 1 1/2 c
    chicken broth
  • 1 Tbsp
    madeira or port, optional
  • 2 tsp
    potato starch dissolbed in 2 t cold water

How to Make Firley Family Brined Pork, Mark's


  1. To Brine Pork:
    Dissolve salt and brown sugar in 2 c cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours, but overnight is better. Before cooking, remove the tenderloin, pat dry and bring to room temperature.
  2. Oven to 400 degrees.
    To make Sauce and Roast:
    Simmer prunes in red wine until slightly softened, about 5 min. Turn off heat, stir in ginger and orange zest, and steep for 10 min.
  3. Heat olive oil in heavy stainless steel skillet over med-high heat. Lightly brown the tenderloin, about 3 min per side. (Turn off heat, use the same pan to make the sauce.) Transfer tenderloin to a small roasting pan. Roast, uncovered for about 15 min, until an instant read thermometer registers 140 degrees. Let rest for 10 min before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  4. To finish the Sauce:
    Melt butter in the reserved skillet over med het. Add shallots and thyme, and season lightly with salt and pepper. Cook about 5 min until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 min. Stir in the prunes and wine, simmer another 2 min. Add madeira if using. Taste and correct the seasoning. Then add potato starch mixture and cook for another min to thicken. Spoon sauce and prunes over the sliced tenderloin.

Printable Recipe Card

About Firley Family Brined Pork, Mark's

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Polish

Leave a Comment

Pork Recipes For The Perfect Family Dinner

Pork Recipes for the Perfect Family Dinner

Kitchen Crew

In my mind, pork is an underrated protein. It's actually something I make at least once a week. Utilizing different cuts of pork and seasonings, I can create something different...

17 Easy Pork Recipes For Dinner

17 Easy Pork Recipes for Dinner

Kitchen Crew @JustaPinch

Tired of chicken or beef for dinner? Try serving pork! It's tasty, versatile and takes on the spices and seasonings of a recipe. Which means, it can be Asian pork...

18 Savory Sausage Recipes

18 Savory Sausage Recipes

Kitchen Crew @JustaPinch

Sausage isn't just for breakfast! Sweet or spicy it adds a punch of flavor to a dish. While we love it in a frittata or over biscuits in gravy, it's...