The journey to impossibly juicy grilled pork tenderloin begins with a zesty overnight brine featuring fresh citrus, rosemary, and cilantro.
Preparation Time
30 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 35 mins
Calories
342 Calories
Recipe Instructions
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Place loins on the cooler side of the preheated grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers reads 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
Step 5
Brush vegetable oil onto loins and move over 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 loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes, then slice into 1/2- to 1-inch-thick medallions.
Ingredients
1 tablespoon vegetable oil
4 bay leaves
1 tablespoon whole black peppercorns
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1 tablespoon fennel seeds
2 sprigs fresh rosemary, chopped
2 sprigs thyme
1 tablespoon coriander seed
6 cloves garlic, smashed
2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise
