Wednesday, March 19, 2008

Pork Tenderloin

We just made this for a birthday celebration. It makes a meal special, yet it is super easy. The brinning is the key here. Also don't be tempted to buy the already seasoned tenderloins, you will be disappointed , besides it is easy enough to do your own seasoning. You can use any rub you like, be creative and try something different each time you cook these. Maybe I will add some of our other favorite rubs.
Pork Tenderloin
In a medium bowl dissolve 3 TBL Kosher salt and ¾ cup sugar in 2 cups hot water.
Then add 2 cups COLD water.
Add 2 pork tenderloins (1½-2 lbs total) *also trimmed of silver skin
Cover and refrigerate 1 hour.
Remove from brine and dry, then set aside.
Rub: 1 TBL orange zest
2 large garlic cloves, minced
1 TBL chopped fresh sage leaves
1 TBL olive oil
1 TBL orange marmalade
½ tsp. pepper
¼ tsp salt

Rub tenderloins with rub
Preheat grill on high
Put loins on grill-----3½ minutes on 3 sides,
then 4th side cook until 145 degrees , about 2½ minujtes
Transfer to cutting board cover loosely with foil and rest 5 minutes.
Slice and enjoy.
Serve with extra rub, or just mix some orange marmalade mixed with sage, garlic.

1 comment:

Min said...

I love pork tenderloin! This recipe sounds so good.

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