This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.
To use a charcoal grill: Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. 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. Grilling time may vary a bit, depending on how hot and consistent your fire is.
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Ditto to all of the other reviewers here. I have used this recipe since it first appeared dozens of times and it never fails. Thank you FC!
This is a fool proof recipe. I've been using it since it was first published and it has never failed. Delicious and so tender. Not Sous Vide. If it were, it would be amongst the sous vide recipes.
Made this the other night for my family and grandkids and everyone loved it! Grandkids included! Sounded like a lot of work but was quite easy. I never brined anything before but the pork was super tender and juicy :). Will definitely make this again!
I have used this technique many times after first reading about it in Fine Cooking number of years ago. It really works and the tenderloin comes out nicely grilled without being overcooked. However it cannot compete with preparing this cut sous vide!
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