“7-6-5” Grilled Pork Tenderloin
Photo by Scott Phillips
Ingredients
- Freshly ground black pepper to taste
- ½ cup granulated sugar
- 1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)
- 1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
- 2 pork tenderloins (about 2 pounds total)
- ½ cup kosher salt
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.
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