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Charcoal-Grilled Pork Tenderloin
 

3 T kosher salt, (or 1½ T table salt) ¾ c sugar 2 c hot water, plus 2 cups, cold water 2 pork tenderloins, 1½ to 2 pounds total, trimmed of silver membrane 1 recipe wet rub or 1 recipe dry rub (rub recipes)  In medium bowl, dissolve salt and sugar in hot water; stir in cold water to cool mixture to room temperature. Add tenderloins, cover bowl with plastic wrap, and refrigerate until fully seasoned, about 1 hour. Remove from brine, rinse well, and dry thoroughly with paper towels. Set aside. Start grill and spread coals evenly over one half of grill bottom, position grill rack, and heat until medium-hot (you can hold your hand 5 inches above grill surface for three to four seconds).  If using wet rub, rub tenderloins with rub mixture. If using dry spice rub, coat tenderloins with oil and rub with spice mixture. Place tenderloins directly over coals and cook until well browned on all four sides, about 2½ minutes per side. Move tenderloins to cool part of grill and cover (can use a overturned disposable aluminum roasting pan); continue to cook until instant-read thermometer inserted in thickest part of tenderloin registers 145° F. or until it is still slightly pink at center when cut with a paring knife, cook 2 to 3 minutes longer if desired. Transfer tenderloins to cutting board, cover with disposable aluminum pan (or foil), and let rest 5 minutes. Slice crosswise into 1 inch thick pieces and serve. Serves 6 to 8

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.