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Grilled Pork Tenderloin with Orange-Garlic Wet Rub


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  • 3 tbs kosher salt
  • 3/4 cup granulated sugar
  • 2 cups water (hot)
  • 2 cups water (cold)
  • 2 pork tenderloins (1 1/2 to 2 pounds total, silver skins removed)
  • 1 tbs grated orange zest (from 1 lg orange)
  • 2 large cloves garlic, minced
  • 1 tbs chopped fresh sage leaves
  • 1 tbs extra-virgin olive oil
  • 1 tbs orange marmalade
  • 1/2 tsp ground black pepper
  • 1/4 tsp table salt


Servings 6


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. When pork is almost done brining, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Prepare orange-garlic rub by mixing all ingredients together in small bowl.
3. Rub tenderloins with rub mixture. Cook with grill lid closed until well-browned on three sides, about 3 1/2 minutes per side, then cook on fourth and final side until well-browned and instant-read thermometer inserted into thickest part of tenderloin registers 145° or until meat is slightly pink at the center when cut with paring knife, about 2 1/2 minutes. Transfer tenderloins to cutting board, tent loosely with foil, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.

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