Recipe Pairing Guides » Pork Recipes » “7-6-5” Grilled Pork Tenderloin

“7-6-5” Grilled Pork Tenderloin

“7-6-5” Grilled Pork Tenderloin
Photo by Scott Phillips

Ingredients

  • 1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
  • ½ cup granulated sugar
  • ½ cup kosher salt
  • Freshly ground black pepper to taste
  • 2 pork tenderloins (about 2 pounds total)
  • 1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)

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.

View full recipe at Fine Cooking

Comments

What wines go with “7-6-5” Grilled Pork Tenderloin?

Zinfandel Wines from California
  • Cycles Gladiator Zinfandel Falcon
  • Cartlidge & Browne Zinfandel California
  • Perry Creek Zinfandel Fair Play Zin Man Perry Creek Vineyards
  • Rosenblum Cellars Zinfandel San Francisco Bay Carla's Vineyard
  • Orleans Hill Zinfandel California
Cabernet Sauvignon Wines from Australia
  • O'Leary Walker Blue Cutting Road
  • Classic Mclaren Cabernet-Merlot
  • Teal Lake Red Bordeaux Blend Cabernet-Merlot
  • Teal Lake Cabernet Sauvignon Reserve
  • Kirrihill Cabernet Sauvignon Clare Valley

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