Chris' Recipes

Bon Appetite!

Brined Pork Tenderloin

Written By: Chris - Apr• 15•12

We were having friends over for a special vertical tasting.  I wanted to serve something different and Bill requested something on the grill.  After a quick look at what was in the freezer, I decided on pork tenderloin, potatoes and onions grilled in a foil pouch and a roasted sweet red, yellow and orange pepper salad.   I got to work the night before the dinner by roasting the peppers and preparing the Brine.

I’ve brined meats in the past and it really makes your meat juicy and tender! If you’ve never brined a roast or a turkey, I strongly recommend it.  Brining is the trick many professional cooks use to produce tender and juicy meats.  I wanted to cook the pork loin roast on the grill.  Pork loin is a very lean and lean meat and it has a tendency to dry out if not cooked properly.

In case you’re not aware, the actual brining process is similar to marinating Both processes submerge meat in a liquid solution and allow it to absorb for some period of time. Unlike marinating though, brining actually packs the cells of the meat full of moisture. Brining actually hydrates the meat.

The basic formula for a brine solution is 1 cup of salt to one gallon of water.

Pork tenderloin takes less time to brine by weight than other pork such as chops because the long running grain pulls the brine into the meat.  I brined the tenderloins for a couple of hours before grilling.

Ingredients and Directions for Making the Brine:

2 Pork Tenderloins (they were packaged 2 per package at Costco, about 2 – 2.5 lbs each)
4 Cups Water
2/3 Cup Kosher Salt
2/3 Cup Sugar (I used Xylitol)
1/2 Cup Red Wine Vinegar

Combine ingredients and add the pork.  Place in the refrigerator and marinate for 2-3 hours.  Remove pork from the brine and dry it off with a paper towel.  Sprinkle tenderloin with Seasoning salt before grilling.
Grill the pork on medium high heat (375 degrees) for about five minutes. Turn and repeat a couple of times to ensure nice browning and crusting on all sides the pork
To cook the tenderloins over indirect heat, turn the burners OFF on one side of the grill and put the pork on the OFF side, (I was cooking potatoes and onions in a foil pouch on the hot side of the grill)  close the lid and cook for about another 15 minutes until a thermometer reads about 150 degrees – the meat will be slightly pink at the thickest part.

The process of roasting a pork loin on the grill is similar to roasting one in the oven, except for the smoke and that great grilled flavor!
Remove from the grill and tent with foil, let the meat rest at least 10 minutes prior to slicing.

It was extremely moist and delicious!  We enjoyed this meal with the Hope Merlot as well as a few other delightful wines that evening!

Enjoy!

Cheers!
~Chris

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  1. […] served these grilled delicious, moist foil pouch potatoes along side of the Brined Pork tenderloin dish I recently […]

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