Pork Tenderloin with Sweet Chili Glaze

31 Jul
Tenderloins ready to come off the grill.

Tenderloins ready to come off the grill.


A couple pork tenderloins

1 quart water

1/2 cup sugar

1/2 cup kosher salt

1 recipe sweet chili glaze

Take your tenderloins out of the package, rinse them, pat them dry, trim off any silverskin or excess fat.  Make a brine by combining the water, salt, and sugar.  Brine your tenderloins for about 45 minutes.  Remove the tenderloins from the brine and pat them dry again.  Smear your chili sauce all over the tenderloins.  Preheat your grill on high for about 10 minutes.   Once the grill is good and hot cook your tenderloins using a 7-6-5 method.  Put the tenderloins on the grill, close the lid and wait 7 minutes.  Flip the tenderloins, close the lid and wait another 6 minutes.  Turn off the grill and without doing anything to the meat just let it set in the cooling grill for another 5 minutes.  Check your tenderloins with an internal meat thermometer.  They should be 145-150.  If they are not quite there yet just close the grill and let them set for another 5 minutes.  After you remove the tenderloins let them set for 5-10 minutes before slicing and serving.  When I first saw this method of cooking I was pretty skeptical because until then I had always cooked loins low and slow, but I was surprised by how well it works.


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