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Citrus Herb Grilled Pork Tenderloin

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
490 min
SERVINGS
6 servings
Dinner
Citrus Herb Grilled Pork Tenderloin
Ingredients
  • 1/2 gallon water
  • 1/2 cup salt
  • 1/2 cup dark brown sugar
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 1/2 bunch cilantro, chopped
  • 6 cloves garlic, smashed
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs thyme
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seed
  • 1 1/2 teaspoons whole cloves
  • 2 (1 1/4 pound) pork tenderloins, trimmed and halved lengthwise
  • 1 tablespoon vegetable oil
Instructions
1
Boil water in a large pot over high heat, stirring occasionally to ensure the salt dissolves completely. Add brown sugar and stir until it's fully incorporated into the mixture. Introduce citrus elements, including orange, lemon, lime, and a handful of fresh cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves into the pot. Continue to heat until it reaches a boil, then reduce the temperature to low and cover the vessel. Allow the brine to simmer gently for 20 minutes.
2
Transfer a large quantity of ice water into a sink and prepare the brine by removing it from heat. Gently place the pot containing the brine into the sink filled with ice water, stirring occasionally to facilitate cooling. Continue this process until the brine has reached a comfortable room temperature. Transfer the cooled brine to a large, food-grade container such as a 12-quart Cambro. Add pork tenderloin pieces to the vessel and cover it, allowing the loins to soak in the brine for 6 hours or overnight.
3
Once the pork tenderloin pieces have finished soaking, remove them from the brine and rinse under cold running water. Allow the loins to rest at room temperature for 30 to 45 minutes while you prepare the grill. Preheat the grill over indirect heat, reaching a temperature of 275 degrees F (135 degrees C).
4
Carefully place the pork tenderloin pieces on the cooler side of the grill and cook, rotating them every 20 to 30 minutes, until an instant-read thermometer inserted into the centers reads between 130 and 135 degrees F (54 to 57 degrees C), taking approximately 35 to 40 minutes.
5
Apply a thin layer of vegetable oil to the pork tenderloin pieces and relocate them to the direct heat side of the grill. Cook until they're golden brown all over, and their internal temperature just reaches 145 degrees F (63 degrees C), approximately 2 minutes per side.
6
Remove the pork tenderloin pieces from heat, and place them on a serving dish. Tent the loins with foil to maintain their warmth, allowing them to rest for about 5 minutes. Slice the pork tenderloin pieces into 1/2- to 1-inch-thick medallions.