by Virginia Willis
Our grilled pork tenderloin is guaranteed to be moist and tender, thanks to a quick brining in brown sugar and salt. The delicious sweet and savory glaze, easily whipped up from Dijon mustard and peach preserves, does double duty as a dipping sauce.
What you'll need
- 1/4 cup coarse salt
- 3/4 cup brown sugar, firmly packed
- 2 cups boiling water
- 3 cups ice cubes
- 2 pork tenderloins, 1-1/2 to 2 pounds total
- 1/2 cup peach preserves
- 1 tablespoon chopped fresh rosemary
- 1/2 cup Dijon mustard
- Pepper
How to make it
- Place the salt and sugar in a medium-size metal or glass heat-proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered, for 30 minutes in the refrigerator.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup.
- Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place both tenderloins on the grill and cook them, turning occasionally, until their internal temperature reaches 145 degrees, about 20 minutes. About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze. Serves 6.
