Fool-proof Grilled Brined Pork Tenderloin
From c2max 15 years ago
- 15 minutes to make
- Serves 8
'Tis the grilling season - and garden party entertaining should be a SNAP with brined-ahead-of-time pork tenderloin. Originally from Cooking Light Magazine - it's a winner! Sear on the grill for a few minutes, move it to the other side of the grill where the burners are turned off, wait about 15 minutes and you've got a fabulous, extremely moist, fork tender, ool-proof piece of pork. Read more Serve a side salad, grilled garlic toasts and a side dish (potato salad or fresh sugar snaps?!) and you're good to go. See less
Ingredients
- 2 pork tenderloins (usually packaged 2 per package) approx. 2 -2.5 lbs. shopping list
- 1-2 TB olive oil shopping list
- BRINE MIXTURE: shopping list
- 3 1/2 C water shopping list
- 1/4 C kosher salt shopping list
- 1/4 C sugar shopping list
- 1/4 C sherry (red) wine vinegar shopping list
- DRY RUB FOR GRILLING: shopping list
- 2 TB paprika shopping list
- 2 tsp sugar shopping list
- 1 tsp blk pepper shopping list
- 1/2 tsp dried sage shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp garlic powder shopping list
- 1 tsp onion powder shopping list
- ALTERNATE DRY RUB FOR GRILLING (has a bit more of a kick): shopping list
- 1 TB cumin shopping list
- 1 TB chili powder shopping list
- 1 TB curry powder shopping list
- 1 TB brown sugar shopping list
- 1 tsp blk pepper shopping list
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?!).
The Rating
Reviewed by 3 people-
I just had a brined turkey that my brother fixed and it was soooo tender. This sounds really good. can't wait to try
jonniespecials
in The Nature Coast loved it
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Definitely have to try this....thanks for posting!
pat2me
in Nashua loved it
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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 sharin...more pat2me
in Nashua loved it
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