7-6-5 Grilled Pork Tenderloin

If the weather cooperates, in a few weeks it will be time to get out your grill. This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.

Serves four to five.

·        2 pork tenderloins (about 2 lbs. total) brined.

·        1 recipe concentrated fruit glaze (use Rosemary-Orange Glaze) or one of your own creations or other seasoning.

·        Freshly ground black pepper to taste

Brine the 2 tenderloins – in a medium bowl, mix ½ cup kosher salt and ½ cup kosher salt and ½ cup 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 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.

Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½ inch slices and serve immediately.

Rosemary-Orange Glaze

This glaze is equally good made with 2 tsps. dried rubbed sage instead of the rosemary.  Yield enough to glaze two pork tenderloins.

·        ¼ cup frozen OJ concentrate, thawed

·        1 teaspoon brown sugar

·        4 teaspoons minced fresh rosemary

In a small saucepan, bring the concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.