How to grill a pork tenderloin? Welcome to the world of easy moist and tasty. This you can do.
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
1 pork tenderloin
2 T olive oil
4 cloves garlic crushed
Salt and Pepper
1 gallon zip lock bag
2 cups cool water
2 T table salt
1 T sugar
1) Trim the pork tenderloin well. Remove the “silver skin” and any trim-able fat.
2) Mix brine in a zip lock. Mix well and add tenderloin. Place in a 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 5 minutes before serving.
August 13, 2016