Ingredients Jump to Instructions ↓

  1. 1/4 cup coarse salt

  2. 3/4 cup brown sugar, firmly packed

  3. 2 cups boiling water

  4. 3 cups ice cubes

  5. 2 pork tenderloins,

  6. 1-1/2 to 2 pounds total 1/2 cup peach preserves

  7. 1 tablespoon chopped fresh rosemary

  8. 1/2 cup Dijon mustard Pepper

Instructions Jump to Ingredients ↑

  1. Place the salt and sugar in a medium-size metal or glass heat-proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered, for 30 minutes in the refrigerator. While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup. Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place both tenderloins on the grill and cook them, turning occasionally, until their internal temperature reaches 145 degrees, about 20 minutes. About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6. Nutritional Information Per serving (1/6 of recipe): Calories 334 ● Total Fat 5 g (8% DV) ● Saturated Fat 2 g (11% DV) ● Cholesterol 126 mg (42% DV) ● Sodium 911 mg (38% DV) ● Total Carbohydrate 19 g (6% DV) ● Fiber 0.1 g (1% DV) ● Sugars 13 g ● Protein 47 g (93% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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