Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins (usually packaged 2 per package) approx.

  2. 2 -2 1/2 lbs.

  3. 1-2 TB olive oil


  5. 3 1/2 C water

  6. 1/4 C kosher salt

  7. 1/4 C sugar

  8. 1/4 C sherry ( red) wine vinegar


  10. 2 TB paprika

  11. 2 tsp sugar

  12. 1/2 tsp dried sage

  13. 1/2 tsp dried thyme

  14. 1/2 tsp garlic powder

  15. 1 tsp onion powder

  16. ALTERNATE DRY RUB FOR GRILLING (has a bit more of a kick):

  17. 1 TB cumin

  18. 1 TB chili powder

  19. 1 TB curry powder

  20. 1 TB brown sugar

  21. 1 tsp blk pepper

Instructions Jump to Ingredients ↑

  1. Stir all the brine ingredients together until dissolved. Pour into a large baggie, add the pork tenderloins and 2 C ice cubes. Put in the refrigerator and marinate for 2-3 hrs.

  2. Remove pork from the brine and dry it off. Rub about 1 TB olive oil on each tenderloin. Sprinkle the rub mixture over both tenderloins and rub it into the pork - make sure you get it all over the meat.

  3. Heat your grill to 375 degrees. Grill the pork for about 6 minutes. Turn and repeat 2-3 times to ensure nice browning and crusting of the pork.

  4. Turn the heat OFF on one side of the grill, put the pork on the OFF side, close the lid and cook for about another 15 minutes until a thermometer regusters to about 155 degrees - the meat will be slightly pink at the thickest part.

  5. Remove from the grill and tent with foil, let the meat rest about 5 minutes OR until you are ready to serve.

  6. This tastes great served hot or room temperature. Quick simmer some apples for a warm (or room temperature) side dish. An alternative can be to slice the pork and serve it as little sandwiches made with crusty french rolls (maybe spread with rosemary butter and grilled first?!).


Send feedback