Eatables

For our recent house warming BBQ my husband made some delicious pork tenderloin over his new charcoal Weber grill. We purchased about four pounds and cut it into four different pieces. After trimming off the silver skin, we grilled two and froze the other two for later. This was the best dish at the party and was a great price!

Prep: 1 hour and 15 minutes (including brine time)
Grill: appox. 1 1/2 hours to 2 1/2 hours
Feeds: approx. 4 people per loin

Ingredients

• 2 pork tenderloins, trimmed of silver skin
• 1/3 cup of salt
• 1/3 cup of sugar
• 1/3 cup Tex-Mex rub (recipe below)

Tex-Mex seasoning

• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons Chile powder
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 1 tablespoon chipotle powder (or cayenne pepper)

Note! This recipe contains no salt since it is assumed you’ll brine the pork in salt.

Steps

1. Dissolve sugar and salt into one and half quarts of cold water to make brine, add tenderloins and let soak for about an hour.
2. Preheat one side of grill. If desired, add some apple or maple wood chips to the fire for smoke flavouring. If grilling on a gas grill, place wood chips inside tin foil pouch, poke a few holes, and stash under the grate. After removing pork from brine, pat down dry and apply rub.
3. Place tenderloins over direct high heat and grill about two minutes per side.
4. Afterwards, move to indirect heat and cover with grill lid. Grill until internal temperature reaches 140 degrees.
5. When finished, the pork will be light pink in the center. Take off grill and allow meat to rest five to ten minutes before slicing and serving.

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