Best 2 Grilled Brined Pork Tenderloin Recipes

**Grilled Brined Pork Tenderloin: A Flavorful and Juicy Delight**

Indulge in the tantalizing flavors of grilled brined pork tenderloin, a culinary masterpiece that combines the succulent texture of tenderloin with the savory goodness of a flavorful brine. This dish is a symphony of taste and tenderness that will impress your palate and leave you craving more. With its simple yet elegant presentation, grilled brined pork tenderloin is perfect for a special occasion dinner or a casual gathering with friends and family.

This article provides a comprehensive guide to preparing grilled brined pork tenderloin, featuring three delectable recipes that cater to various tastes and preferences. Embark on a culinary adventure as we explore the art of brining, the secrets to achieving a perfectly grilled tenderloin, and the tantalizing accompaniments that elevate this dish to new heights of flavor. Whether you prefer a classic marinade, a bold and spicy rub, or a sweet and tangy glaze, you'll find the perfect recipe to suit your palate.

Let's cook with our recipes!

GRILLED BRINED PORK TENDERLOIN

Grilled Brined Pork Tenderloin image

This flavorful brined pork dish will knock your socks off.

Provided by OxPatchReb

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 8h10m

Yield 6

Number Of Ingredients 17

Ingredients

½ gallon water
½ cup salt
½ cup dark brown sugar
1 orange, zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
½ bunch cilantro, chopped
6 cloves garlic, smashed
2 sprigs fresh rosemary, chopped
2 sprigs thyme
4 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seed
1 ½ teaspoons whole cloves
2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise
1 tablespoon vegetable oil

Steps:

Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

Nutrition Facts : Calories 342 calories, Carbohydrate 24.9 g, Cholesterol 123 mg, Fat 9.4 g, Fiber 2.7 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 7903.3 mg, Sugar 18.6 g

GRILLED BRINED PORK TENDERLOIN

Grilled Brined Pork Tenderloin image

Looking for a new way to cook pork tenderloin? Moist, juicy and flavorful pork is what you'll love about the easy brining technique done before grilling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups cold water
2 cups apple cider
1/2 cup maple-flavored or real maple syrup
1/4 cup salt
2 pork tenderloins (about 1 pound each)
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder

Steps:

Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder.
Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

Nutrition Facts : Calories 190, Carbohydrate 2 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

Tips:

Pork tenderloin is a lean cut of meat, so it's important to brine it before grilling to help keep it moist and flavorful. Aim to brine the tenderloin for at least 2 hours, or up to overnight.
When choosing a brine solution, you have a lot of options. The recipe in the article uses a simple brine made with water, salt, sugar, and spices. You can also use a more flavorful brine, such as one made with apple cider vinegar, orange juice, or herbs.
Once the tenderloin has been brined, pat it dry before grilling. This will help the meat brown more evenly.
Grill the tenderloin over medium-high heat, turning it every few minutes, until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
Let the tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.

Conclusion:

Grilled brined pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The brining process helps to keep the tenderloin moist and flavorful, and the grilling adds a smoky flavor that is sure to please everyone at the table. So next time you're looking for a new pork recipe, give this grilled brined pork tenderloin a try!