Recipe

Fool-proof Grilled Brined Pork Tenderloin Recipe

Add Step-by-Step Photos	C2max / All my dishes 1 year, 5 months ago '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... More Prep:180m Cook:15m Servings:8	C2max
	supermoist chargrilled luscious easy guestfriendly

Does this look good? Yeah! / Nope

Fans

jonniespec

jimrug1

pat2me

Ingredients

2 pork tenderloins (usually packaged 2 per package) approx. 2 -2.5 lbs.

1-2 TB olive oil

BRINE MIXTURE:

3 1/2 C water

1/4 C kosher salt

1/4 C sugar

1/4 C sherry (red) wine vinegar

DRY RUB FOR GRILLING:

2 TB paprika

2 tsp sugar

1 tsp blk pepper

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp garlic powder

1 tsp onion powder

ALTERNATE DRY RUB FOR GRILLING (has a bit more of a kick):

1 TB cumin

1 TB chili powder

1 TB curry powder

1 TB brown sugar

1 tsp blk pepper

Directions

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?!).

Recent Gawkers

cliff

choclytc

tamimell

jonniesp

pleclare

pat2me

desertga

bonjody

angelkis

jimrug1

clbacon

mrgresch

Not quite what you're looking for? See more Main Dish / Pork

Or see more just like this

Comments

jimrug1 1 year, 5 months ago 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

pat2me 1 year, 5 months ago said:
Definitely have to try this....thanks for posting!

pat2me 1 year, 4 months ago 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!

jonniespecials 12 months ago 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

Add a Comment