Savoy grilled pork tenderloin with a pumped up garlic buttermilk brine for moisture and taste. A great change of pace.
Grilling season is just getting started around here. I have buffed up the grill for a full grilling season and time to some new tastes.
This brine recipe came from the executive chef at the Sweet Home Café located in the National Museum of African American History and Culture as presented on the Today Program. The presented recipe was for thick pork chops but the brine is also good for other pork.
The brine starts with buttermilk, add in a full bulb of garlic, some hot sauce, salt and oil then brine for a prolong period to infuse moisture and taste. Give it a good grilling and you’re there.
A very nice moist savory grilled pork tenderloin. A good change of pace recipe. Not quite as much garlic taste as you might think.
Recipe Notes on Garlic Buttermilk:
Not a lot here. The grilling technique is my standard pork tenderloin grilling that always is solid. You really need a grill surface thermometer to grill accurately. Please don’t guess. Times are provided as estimates for planning. Do not cook by time alone… please.
I consider the pork tenderloin a three sided triangular piece of meat and I rotate it 1/3 each “flip”.
Last but not least. Please do not confuse a pork tenderloin with a pork loin. They are not close to the same thing and require quite different cooking methods. It seems like every pork tenderloin recipe some commenter will make that error.
Some Other Savory Pork Tenderloin Recipes
What you need.
Trim a pork tenderloin of any excess fat and the silverskin.
Mix the brine/marinade. 2 cups buttermilk, 2 tablespoons honey, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons hot sauce, and 1 head (16-18 cloves) crushed garlic. Add the trimmed tenderloin. Cover and refrigerate overnight or for at least 8 hours.
Preheat grill to a surface temperature of 450 to 500 degrees. Medium on my super duper grill but medium high on lesser grills. Clean and oil. Remove the tenderloin from the brine and shake off excess. Place over direct heat.
Rotate 1/3 every 5 minutes until done to your liking. About 25 minutes for 140. About 30 minutes for 150 (my wife’s favorite). Allow to rest 5 minutes before slicing. Remember do not cook by time along. Use a thermometer.
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