Servings: 4
Preheat:
Prep Time: 1.5 hours
Source: http://www.finecooking.com/recipes/grilled_pork_tenderloin.aspx
Brining makes for an incredibly tender and moist meat. A light coating of the Birch Island rub is perfect for grilling.
Ingredients:
Brine
1/2 cup kosher salt
1/2 cup granulated sugar
1 quart water
2 pork tenderloins (about 2 pounds total)
Dry rub
http://www.danderecipes.com/2016/06/19/birch-island-pork-shoulder-rub-and-sauce/
Directions:
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.
Season and grill
Rub the brined tenderloins all over with the dry rub just before grilling. Set up coals for indirect grilling. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more.