It has warmed up a lot here over the past few days. The sun has been shining, we're not wearing gloves and hats, and the snow has melted off our grill. So we fired it up on Sunday and grilled the pork tenderloins my sister makes that my husband loves so much.
This recipe takes a bit of preparation, as you let the pork brine for 45 minutes. That gives you time to make the chili glaze, and put the rest of your dinner together. He really enjoyed this. You can serve it with a fruit salsa, but he enjoyed it with just a little more glaze drizzled on the top. Here's to hoping that we're able to keep grilling outdoors until next winter!
“7-6-5” Grilled Pork Tenderloin with Sweet Chili Glaze
1/2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe Sweet Chili Glaze (recipe follows)
Freshly ground black pepper to taste
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.
Grill the tenderloins: 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 1/2-inch slices and serve immediately, (with a fruit salsa or sauce of your choice, if desired).
Sweet Chili Glaze
2 tsp. vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup frozen pineapple juice concentrate, thawed
In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.