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Ingredients
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 pork tenderloins (about 2 pounds total)
- 1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)
- Freshly ground black pepper to taste
- 1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
Preparation
Step 1
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In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the sauce of your choice.
Variations
Very disappointed. Was going to make for company and was glad I didn't. I only let the grill go to 450-500 and the pork was dry and no pink. glad I went to plan "B"
Very easy and my husband and son raved over it! I added grilled pineapple slices and roasted potatoes as well.
please help, no one mentions the temperature, other than searing at high heat. What temperature are we talking about. I used the 7-6-5 method on my 2- 1# tenderloins and as one of the reviews stated,it would be a bit too pink for her guests. Please reflect what temperature we are trying to maintain during this 7-6 process?
We have made a variety of the sauces and glazes. It turns out great every time. It's one of those evening meals that makes you say mmmm each bite. Serve with roasted or sauteed brussel sprouts, mashed potatoes or wild rice..... too good.
Nice and easy. Great directions and delicious result. Try the apple/curry glaze. Our guests loved it!
We love this recipe, we brine the loins as instructed, but we take a couple of short cuts and we "dust" the loins prior to covering with the IKEA jelly that we put on the loins prior to going on the gas grill, we dust the loins with,
1tablespoon coarse salt
1 tablespoonfreshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon of paprika
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon powdered mustard
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
But any blend of dusting you choose will make this a winner.
Last item, we top the loins (after sitting for 5 minutes and being carved) with a fresh fruit salsa.
Love this recipe. This method of grilling tenderloin is the absolute best. I have never tasted such great tenderloin. My intent was to make the pineapple/chile glaze, but the grocery I went to didn't carry the concentrate, so I used a Jamaican marinade. Very good, but the reviews of the pineapple/chile glaze were so good, that next time I'll make more of an effort to find the pineapple concentrate.
One of the best! My children now refer to the Orange-Rosemary glazed tenderloin with the basamic sauce as "pork with the good sauce". Just when I was beginning to believe they would be vegetarians! The directions are easy to follow and the pork is perfect every time.
I have made this recipe dozens of times and it is truly delicious and foolproof. For larger tenderloins I use "8-7-6". My favorite combination is the sweet chili pineapple glaze and I serve it with a mango salsa (mango,red onion,cilantro,tomatoes,corn,cucumber and lime juice) and the Fine Cooking green rice (cilantro and spinach rice). It makes a delicious,beautiful and colorful plate. I learned the recipe from Pamela at a cooking demonstration several years ago. She is a genious!
An amazingly easy recipe for delicious, flavourful and moist pork tenderloin. The brining does make a big difference. I have made this twice, both times with the curry-apple glaze which adds a nice hit of flavour without being overpowering. Do watch that you don't have the burners on too high as the second time I made this the pork get a bit too well done. Guests raved about this, a definite keeper recipe!
wheatprincess
I make this frequently in the summer and it is always a crowd pleaser. I follow the cooking method exactly, but have played around with the glazes depending upon what I have on hand. The pineapple one is my favorite.
I make this often and have frequently been asked to share the recipe. I do cook the meat a little longer (8-7-6) and check its internal temperature when it is cool/cold outside. All 3 of the recommended glazes are a great addition.
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