Grilled Brined Pork Tenderloin

Name: Grilled Brined Pork Tenderloin
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Black Peppercorns; 1 tbsp Coriander Seed; 0.5 cup Dark Brown Sugar; 4 whole Dried Bay Leaves; 1 tbsp Fennel Seed; 0.5 bunch Fresh Cilantro; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 6 cloves Garlic; 1 whole Lemon; 1 whole Lime; 1 whole Orange Juice; 2.5 lb Pork Tenderloin; 0.5 cup Salt; 1 tbsp Vegetable Oil; 0.5 gal Water; 1.5 tsp Whole Cloves

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Paleo 🦴

Grilled Brined Pork Tenderloin pairs citrus and herbs in a fragrant brine that keeps the meat unbelievably juicy and well seasoned. Slow, indirect grilling builds a gentle smoke-kissed flavor, while a final quick sear adds a golden crust. Serve it for a relaxed weekend dinner or cookout when you want rosy, tender slices with bright, aromatic notes.

Prep30 mins
Cook1 hr 5 mins
Serves6
DifficultyMedium

1

Heat water in a large pot over high heat. Add salt and stir until dissolved. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, then lower the heat to low and cover. Simmer the brine for 20 minutes.
2

Fill a sink with ice water. Take the brine off the heat and set the pot in the sink. Stir until the brine cools to room temperature. Transfer to a large plastic or glass container such as a 12-quart Cambro. Add the pork tenderloin pieces. Cover and soak for 6 hours to overnight.
3

Take the loins out of the brine and rinse. Let them sit at room temperature for 30 to 45 minutes while you prepare the grill. Preheat the grill for indirect heat to 275 degrees F (135 degrees C).
4

Set the loins on the cooler side of the preheated grill and cook, turning every 20 to 30 minutes, until an instant-read thermometer in the centers reads 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
5

Brush vegetable oil on the loins and move them to the direct heat side of the grill. Sear until golden brown all over and the internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side. Remove the loins from the heat, place on a serving dish, and tent with foil. Rest for about 5 minutes, then slice into 1/2- to 1-inch-thick medallions.