Grilled Pork Tenderloin

By norsegal8

Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.

Ingredients

• 3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
• 3/4 cup granulated sugar
• 2 cups water (hot)
• 2 cups water (cold)
• 2 pork tenderloins, 1 1/2 to 2 pounds total, trimmed of silver skin (see below)

Preparation

Step 1

1. In medium bowl, dissolve salt and sugar in hot water; stir in cold water to cool mixture to room temperature. Add tenderloins, cover bowl with plastic wrap, and refrigerate until fully seasoned, about 1 hour. Remove from brine, rinse well, and dry thoroughly with paper towels; set aside.

2. Meanwhile, ignite 1 large chimney using about 6 quarts of charcoal and burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over one half of grill bottom, position grill rack, and heat until medium-hot (you can hold your hand 5 inches above grill surface for three to four seconds). Scrub rack with wire grill brush.

3. If using wet rub, rub tenderloins with rub mixture. If using dry spice rub, coat tenderloins with oil and rub with spice mixture. Place tenderloins directly over coals and cook until well browned on all four sides, about 2 1/2 minutes per side. Move tenderloins to cool part of grill and cover with overturned disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted in thickest part of tenderloin registers 145 degrees or until it is still slightly pink at center when cut with a paring knife, 2 to 3 minutes longer. Transfer tenderloins to cutting board, cover with disposable aluminum pan, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.

In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

Dry Spice Rub
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3/4 teaspoon ground cinnamon
1 1/2 teaspoons dry mustard
1 1/2 teaspoons light brown sugar
1/4 teaspoon ground black pepper
2 tablespoons olive oil (for rubbing on pork before applying spice rub)
Instructions
Toast fennel, cumin, and coriander over medium heat in small skillet, shaking pan occasionally to prevent burning, until fragrant, 3 to 5 minutes. Cool to room temperature, mix with remaining ingredients (except oil), and grind to powder in spice grinder.


Orange-Garlic Wet Rub
If you have no orange marmalade, substitute an equal amount of honey.

1 tablespoon grated orange zest from 1 large orange
2 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
1/2 teaspoon ground black pepper
1/4 teaspoon table salt
Instructions
Mix all ingredients together in small bowl.


Asian Barbeque Wet Rub
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes.

Ingredients
2 large cloves garlic, minced (about 1 tablespoon)
2 inch piece fresh ginger, minced (about 2 tablespoons)
2 medium scallions, white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five-spice powder
1/4 teaspoon table salt
Instructions
Mix all ingredients together in small bowl.