GRILLED PORK LOIN BRINE RECIPES
GRILLED BRINED PORK TENDERLOIN RECIPE | ALLRECIPES
This flavorful brined pork dish will knock your socks off.
Provided by OxPatchReb
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Total Time 8 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
- Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
- Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
- Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
- Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
- Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.
Nutrition Facts : Calories 342 calories, CarbohydrateContent 24.9 g, CholesterolContent 123 mg, FatContent 9.4 g, FiberContent 2.7 g, ProteinContent 40.1 g, SaturatedFatContent 2.6 g, SodiumContent 7903.3 mg, SugarContent 18.6 g
BRINED PORK TENDERLOIN RECIPE | REAL SIMPLE
This pork is moist, tender, and well-seasoned through and through thanks to fresh thyme and cracked black peppercorns. Brining the pork in a vinegar mixture, which gently breaks down the proteins for tender meat, also imparts flavor and moisture to the tenderloin. (The same brine also works great with pork chops or poultry). Don’t be alarmed if the surface of the pork exposed to the brine turns gray in color and toughens a bit: you won’t notice it after grilling. Be sure to let the meat rest after removing it from the heat, then serve atop salad with charred snap peas drizzled with buttermilk dressing. Or, cut into smaller pieces and stir into fried rice.
Provided by Paige Grandjean
Total Time 2 hours 30 minutes
Yield 4 (serving size: about 3 slices)
Number Of Ingredients 8
Steps:
- Whisk together water, rice vinegar, sugar, and salt until dissolved. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. Chill 2 to 3 hours.
- Preheat grill to medium-high (about 450°F). Remove pork from brining mixture; discard brining mixture. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns.
- Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140°F, 20 to 22 minutes. Remove from grill, and let stand until temperature registers 145°F, about 5 minutes.
Nutrition Facts : Calories 160.1 calories, CarbohydrateContent 3.2 g, CholesterolContent 70 mg, FatContent 5.7 g, FiberContent 0.2 g, ProteinContent 22.7 g, SaturatedFatContent 1.2 g, SodiumContent 1224.4 mg, SugarContent 2.5 g
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