How to make it

  • Stir all the brine ingredients together until dissolved. Pour into a large baggie, add the pork tenderloins and 2 C ice cubes. Put in the refrigerator and marinate for 2-3 hrs.
  • Remove pork from the brine and dry it off. Rub about 1 TB olive oil on each tenderloin. Sprinkle the rub mixture over both tenderloins and rub it into the pork - make sure you get it all over the meat.
  • Heat your grill to 375 degrees. Grill the pork for about 6 minutes. Turn and repeat 2-3 times to ensure nice browning and crusting of the pork.
  • Turn the heat OFF on one side of the grill, put the pork on the OFF side, close the lid and cook for about another 15 minutes until a thermometer regusters to about 155 degrees - the meat will be slightly pink at the thickest part.
  • Remove from the grill and tent with foil, let the meat rest about 5 minutes OR until you are ready to serve.
  • This tastes great served hot or room temperature. Quick simmer some apples for a warm (or room temperature) side dish. An alternative can be to slice the pork and serve it as little sandwiches made with crusty french rolls (maybe spread with rosemary butter and grilled first?!).

Reviews & Comments 4

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    " It was excellent "
    jonniespecials ate it and said...
    I just had a brined turkey that my brother fixed and it was soooo tender. This sounds really good. can't wait to try
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    " It was excellent "
    pat2me ate it and said...
    I just wanted to get back to you about this recipe.
    I just made this for dinner and have to say it is one of the best grilled pork recipes I have ever tried.
    Unbelievably juicy and tender......a "to die for" meal! Thanks so much for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    Definitely have to try this....thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    I tried brining pork for the first time last summer and now consider it a must do. I have never tried vinegar in the brine before. I love sherry vinegar. Also love the rubs you suggested. Saving this for my next tenderloin grill... Thanks Jim
    Was this review helpful? Yes Flag

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