101 Cooking For Two - Everyday Recipes for Two: How To Brine and Grill a Pork Tenderloin

Sunday, March 28, 2010

How To Brine and Grill a Pork Tenderloin

How To Brine and Grill a Pork Tenderloin from 101 Cooking For Two
How to brine and  grill a pork tenderloin? Welcome to the world of easy moist and tasty.

I'm starting my first series  "Grilled Pork Tenderloin". I plan to have many variations on this over the summer. But first I want to see if it is worth a series. I will brine it and grill on high heat for speed which is important to me for the summer. I can plan ahead and brine but I don't want to be tied to the grill for hours this summer.

Results: 9 very moist, tender with good taste. A nice simple recipe. Just my type.

Notes: I weighed the tenderloin before and after brining. 586 grams before and 628 grams after a 2 hour brine. A 7% increase. Various recipes recommended anywhere from 1 to 6 hours but most were in the 2-3 range. I went with simple salt and sugar brine. We will get fancier later in the series.

Tools: Nothing special

Ingredients:
1 pork tenderloin
2 T olive oil
4 cloves garlic crushed
Salt and Pepper

Brine
1 gallon zip lock bag
2 cups cool water
2 T table salt
1 T sugar


Instruction:
1) Trim the pork tenderloin well. Remove the "silver skin" and any trim-able fat.

2) Mix brine in zip lock. Mix well and add tenderloin. Place in bowl so water is covering the meat. Place in refrigerator for 2 hours.
3) Pre-heat grill on high for 15 minutes. Clean and oil grates.

4) Pat dry the tenderloin and add pepper and a small amount (or none) of salt Rub in and let set for 15 minutes.

5) Sear both sides of the tenderloin for 5 minutes per side.
6) Add garlic to oil. Coat tenderloin with oil and garlic solution and continue to cook until 160 degrees internal temp. flipping about every 10 minutes.

7) Let rest for 10 minutes prior to serving.




How to brine and grill a pork tenderloin


How to brine and grill a pork tenderloin? Welcome to the world of easy moist and tasty. I'm starting my first series "Grilled Pork Tenderloin". I plan to have many variations on this over the summer. But first I want to see if it is worth a series. I will brine it and grill on high heat for speed which is important to me for the summer. I can plan ahead and brine but I don't want to be tied to the grill for hours this summer. Results: 9 very moist, tender with good taste. A nice simple recipe. Just my type. Notes: I weighed the tenderloin before and after brining. 586 grams before and 628 grams after a 2 hour brine. A 7% increase. Various recipes recommended anywhere from 1 to 6 hours but most were in the 2-3 range. I went with simple salt and sugar brine. We will get fancier later in the series.
Ingredients
1 pork tenderloin2 T olive oil4 cloves garlic crushed Salt and Pepper Brine 1 gallon zip lock bag2 cups cool water2 T table salt1 T sugar
Instructions
1) Trim the pork tenderloin well. Remove the "silver skin" and any trim-able fat.2) Mix brine in zip lock. Mix well and add tenderloin. Place in bowl so water is covering the meat. Place in refrigerator for 2 hours.3) Pre-heat grill on high for 15 minutes. Clean and oil grates.4) Pat dry the tenderloin and add pepper and a small amount (or none) of salt Rub in and let set for 15 minutes.5) Sear both sides of the tenderloin for 5 minutes per side.6) Add garlic to oil. Coat tenderloin with oil and garlic solution and continue to cook until 160 degrees internal temp. flipping about every 10 minutes.7) Let rest for 10 minutes prior to serving.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings

Updated

June 23, 2013

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2 Comments:

At April 4, 2010 at 6:20 PM , Blogger Chris said...

I love pork tenderloin on the grill. I did a boursin cheese and pesto stuffed on recently that was really good. Our hands down favorite is a southwestern one with cumin mayo.

I look forward to seeing what you come up with, there is so much you can do with a pork tenderloin.

 
At April 4, 2010 at 7:46 PM , Blogger Dr Dan said...

I see them on your site and both look great. I'll give them a try. Especially the cumin one. For other readers, it is the Nibble Me This link under blogs.

 

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