Contributed By: vazalt
Fine Cooking Magazine
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Total Preparation Time: 1.5 hours
Ingredients: Pork
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Meal Type: Entree
Ingredients
1/2 cup Kosher salt
1/2 cup Granulated sugar
2 Pork tenderloins (about 2 pounds total)
1 Recipe Rosemary-Orange Glaze
Freshly ground black pepper to taste
Preparation
Brine the tenderloins
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Season and grill
Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.
To use a charoal grill: Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.
Cook's Notes
nutrition information (per serving):
Calories (kcal): 280; Fat (kcal): 9; Fat Calories (g): 80; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 3; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 1240; Cholesterol (mg): 110; Fiber (g): 1;
From Fine Cooking 51, pp. 41
Nutrition Information
Calories: 280
;
Total Fat: 9
;
Saturated Fat: 3
;
Polyunsaturated Fat: 2
;
Carbohydrates: 10
;
Protein: 39
;
Sodium: 1240
;
Fiber: 1