Gas-Grilled Pork Tenderloin
(from jmb10815’s recipe box)
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
Source: Cook's Illustrated E-notes June 2007 (from RecipeThing user jerseyjenny)
Prep time: 60 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Cook's Illustrated, dinner, grill, pork
Ingredients
- 3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
- 3/4 cup granulated sugar
- 2 cups water (hot)
- 2 cups water (cold)
- 2 pork tenderloins , 1 1/2 to 2 pounds total, trimmed of silver skin
Directions
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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.
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When pork is almost done brining, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
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If using wet rub, rub tenderloins with rub mixture. If using dry spice rub, coat tenderloins with oil and rub with spice mixture. Cook with grill lid closed until well browned on three sides, about 3 1/2 minutes per side, then cook on fourth and final side until well browned and instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees or until meat is slightly pink at the center when cut with paring knife, about 2 1/2 minutes. Transfer tenderloins to cutting board, tent loosely with foil, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.