A few months ago I purchased the recipe book Grillhouse: Gastropub at Home by Ross Dobson which has a ton of great recipes. I finally decided to take it off the shelf and try one of the recipes. The ingredients are simple, it can be cooked in no time at all (minus the 3 hour brine time) and it packs alot of flavor. The recipe calls for pork loin but I just used tenderloin since the grocery store didn’t have any full pork loins. We had it with crispy potatoes with garlic-parmesan butter from Serious Eats which were great but didn’t pair well with the tenderloin since neither dish had a real sauce. I think next time I’ll try the tenderloin with a mashed potato and a balsamic sauce.
4 3/4 oz (9.5 tbsp) salt
2 1/2 tbsp sugar
2 pork tenderloins, about a pound each, silverskin removed
2 tbsp olive oil
1 tbsp smoked paprika
1/2 cup maple syrup
- Place the salt, sugar and 10 cups of water in a large saucepan and stir over low heat until the salt and sugar have dissolved. Remove from heat and allow to cool completely. Add the pork tenderloin, cover and brine for 3 hours.
- Remove the pork and pat dry with paper towels. Combine the olive oil and paprika in a small bowl and rub all over the pork.
- Preheat the grill to medium and lay heavy-duty aluminum foil over the grill grates to prevent the maple syrup from getting all over the grill.
Cook the pork for 10 minutes rotating every few minutes so all sides brown evenly. After the 10 minutes start brushing the pork with maple syrup and continue this every few minutes for another 5 – 10 minutes.
- Once dark golden, transfer the pork to aluminum foil and loosely tent for 5 minutes before slicing.