Grilled Brined Pork Tenderloin: Juicy Perfection Every Time

Pork tenderloin is a lean and delicious cut of meat, but it can be prone to drying out if not cooked properly. The secret to ensuring a juicy and flavorful pork tenderloin is brining it before grilling. This recipe for grilled brined pork tenderloin will walk you through the process step-by-step, guaranteeing a mouthwatering result every time.

Why Brine Pork Tenderloin?

Brining is the process of soaking meat in a salt water solution. This does two crucial things:

• Moisture Retention: The salt in the brine helps the pork absorb and retain moisture during cooking. This prevents it from drying out and becoming tough.
• Enhanced Flavor: The brine can be infused with herbs, spices, and other flavorings that penetrate the meat, adding depth and complexity to the taste.

Ingredients

For the Brine:

• 4 cups water
• 1/2 cup kosher salt
• 1/4 cup sugar (brown or granulated)
• 4 cloves garlic, crushed
• 1 tablespoon black peppercorns, crushed
• 1 teaspoon dried thyme
• 1 bay leaf
• Optional: 1/2 cup apple cider vinegar (adds a subtle tang)
• Optional: Orange or lemon slices (for added aroma)

For the Pork Tenderloin:

• 2 pork tenderloins (about 1 pound each), trimmed of silver skin
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste (use sparingly, as the pork is already brined)
• Optional: Fresh herbs for garnish (parsley, thyme, rosemary)

Equipment

• Large bowl or container for brining
• Whisk
• Resealable plastic bag or airtight container
• Paper towels
• Grill
• Meat thermometer

Instructions

Step 1: Prepare the Brine

1. In a large bowl or container, combine the water, salt, and sugar.
2. Whisk until the salt and sugar are completely dissolved.
3. Add the crushed garlic, peppercorns, dried thyme, bay leaf, and any optional ingredients like apple cider vinegar or citrus slices.
4. Stir well to combine all the ingredients.

Step 2: Brine the Pork Tenderloin

1. Place the pork tenderloins in a resealable plastic bag or airtight container.
2. Pour the brine over the pork, ensuring it is completely submerged. If necessary, add more water to cover the pork.
3. Remove as much air as possible from the bag or container.
4. Refrigerate the pork tenderloins for at least 2 hours, or up to 4 hours. Do not brine for longer than 4 hours, as the pork can become too salty. 2-3 hours is optimal.

Step 3: Prepare the Pork for Grilling

1. Remove the pork tenderloins from the brine and discard the brine.
2. Rinse the pork tenderloins under cold water and pat them dry with paper towels. This is important to remove excess salt from the surface of the meat.
3. In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, and black pepper.
4. Rub the mixture all over the pork tenderloins, ensuring they are evenly coated.

Step 4: Preheat the Grill

1. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).
2. If using a gas grill, preheat all burners. Then, reduce the heat to medium-high or turn off one burner to create a cooler zone for indirect cooking.
3. If using a charcoal grill, arrange the coals so that there is a hot zone and a cooler zone.
4. Clean the grill grates with a wire brush and lightly oil them to prevent sticking.

Step 5: Grill the Pork Tenderloin

1. Place the pork tenderloins on the hot side of the grill and sear them for 2-3 minutes per side, until they are nicely browned. This step helps to develop a flavorful crust.
2. Move the pork tenderloins to the cooler side of the grill (or reduce the heat) and continue to cook for another 8-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the tenderloin, avoiding bone or fat.
3. For medium-well doneness, cook to an internal temperature of 150-155°F (66-68°C).
4. Avoid overcooking the pork, as it will become dry.

Step 6: Rest and Serve

1. Remove the pork tenderloins from the grill and place them on a cutting board.
2. Cover them loosely with foil and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
3. Slice the pork tenderloins into 1/2-inch thick medallions.
4. Garnish with fresh herbs, if desired.
5. Serve immediately.

Tips for Grilling Brined Pork Tenderloin

• Don’t Over-Brine: Brining for too long can make the pork too salty. Stick to the recommended brining time of 2-4 hours.
• Pat Dry: Thoroughly patting the pork dry after brining is crucial for achieving a good sear. Excess moisture will steam the pork instead of browning it.
• Use a Meat Thermometer: A meat thermometer is the best way to ensure that the pork is cooked to the correct internal temperature.
• Let it Rest: Resting the pork after grilling is essential for allowing the juices to redistribute and preventing them from running out when you slice it.
• Experiment with Flavors: Feel free to customize the brine and rub with your favorite herbs, spices, and seasonings. Consider adding ingredients like rosemary, sage, smoked paprika, or chili powder.
• Consider a glaze: For the last few minutes of grilling, consider brushing the pork with a glaze such as a balsamic glaze, honey-mustard glaze, or barbecue sauce.
• Indirect Heat is Key: While searing is important for flavor, cooking with indirect heat allows the pork to cook evenly without burning the outside.

Serving Suggestions

Grilled brined pork tenderloin is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

• Roasted vegetables: Asparagus, Brussels sprouts, carrots, potatoes, or sweet potatoes
• Salads: Green salad, potato salad, pasta salad, or quinoa salad
• Grains: Rice, quinoa, couscous, or polenta
• Sauces: Chimichurri sauce, salsa verde, or a simple pan sauce made with pan drippings, broth, and herbs
• Mashed Potatoes: A classic and comforting side dish.
• Grilled Corn on the Cob: A perfect summer complement.

Variations

• Spice Rub Variations: Get creative with the spice rub. Try a Southwestern blend with chili powder, cumin, and smoked paprika, or an Italian blend with oregano, basil, and thyme.
• Brine Additions: Experiment with different liquids in the brine. Apple juice, white wine, or even beer can add unique flavors. Consider adding fresh ginger, citrus zest, or hot peppers to the brine.
• Different Wood Chips for Smoking: If you’re using a charcoal grill, add wood chips (like applewood, hickory, or mesquite) to the coals for a smoky flavor. Soak the wood chips in water for at least 30 minutes before adding them to the grill.
• Stuffed Pork Tenderloin: Butterfly the pork tenderloin and stuff it with a mixture of herbs, cheese, breadcrumbs, and vegetables before grilling.
• Pork Tenderloin Medallions: Cut the pork tenderloin into medallions before brining and grilling for quicker cooking and easier serving.

Make Ahead Tips

• Brining: The pork tenderloin can be brined up to 4 hours in advance.
• Spice Rub: The spice rub can be prepared several days in advance and stored in an airtight container.
• Marinating: After brining, you can marinate the pork tenderloin in your favorite marinade for added flavor.
• Leftovers: Leftover grilled pork tenderloin can be stored in the refrigerator for up to 3-4 days. It can be reheated in the microwave, oven, or skillet. It’s also great sliced and added to salads, sandwiches, or tacos.

Nutritional Information (Approximate)

Per serving (based on 4 servings):

• Calories: Approximately 300-350
• Protein: 40-45 grams
• Fat: 10-15 grams
• Carbohydrates: 5-10 grams

Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.

Conclusion

Grilled brined pork tenderloin is a simple yet impressive dish that’s perfect for weeknight dinners or weekend gatherings. The brining process ensures that the pork remains juicy and flavorful, while the grilling adds a delicious smoky char. With a few simple ingredients and techniques, you can create a restaurant-quality meal that everyone will love. So fire up your grill and give this recipe a try!