We had two suppers last night. Well... not really. Actually, what I intended to have for supper ended up being an after-dinner snack.
A really good after-dinner snack.
When we were home last weekend, Mom gave us a couple of nice-sized pork tenderloin roasts to bring back with us. I put them in the freezer and had planned to use one last evening for supper. Before leaving for work, I put it in the fridge to thaw, but it apparently was barely so when we put it on the grill. It took about 30 minutes longer than I had planned, so we went ahead and had BLT's while waiting. About an hour later, we enjoyed some smokey, sweet and spicy awesomeness.
I have found the key to really good pork is the brining process, especially with a four or five pound tenderloin on the grill. If one's not careful, the outside cooks faster than the rest, and supper ends up being a dry chewing fest calling for a gallon of water to wash it down. Not fun. Brine is the answer every time, rendering juicy flavor without fail.
A couple of years ago, I brined a pork roast for hours and got a bright idea to baste it while grilling with a bit of pepper jelly I had left in a jar, just because. Oh my, was it good! So, that's what I've done periodically, including last night.
Take note: Watch your grill carefully and keep turning the meat. You don't want to overly char the outside. We are charcoal people all the way, but a gas grill will work just fine. Set a medium-high heat fire in the grill and find pieces of wood to add to the coals/heat source for a bit of tasty smoke (our hickory trees help us out here).
With this grilled pork tenderloin - no matter what time supper is ready - you're gonna enjoy every bite!
serves 4-6
Ingredients:
- 1 4-5 pound pork tenderloin
- 6 cups water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp. peppercorns (optional)
- 2 sprigs fresh thyme (optional)
- 2 sprigs fresh rosemary (optional)
- 6 tbsp pepper jelly, divided
~ For the brine, combine water, salt, sugar, and spices in a large pot. Heat until sugar and
salt have dissolved. Remove from heat and let cool 10 minutes.
~ Once cooled, place tenderloin in water and set pot in fridge at least 8 hours, or
overnight.
~ When ready to cook, remove roast from fridge and brine and let sit to take off chill,
about 15 minutes.
~ Meanwhile, heat grill to medium-high heat.
~ Place three tablespoons jelly in microwave-safe dish, and heat in 20 second intervals
until thinned.
~ Place roast on greased grates over coals. Using pastry brush, baste roast with thinned
jelly on exposed side.
~ Rotate meat and continue basting intermittently for about 45 minutes. Wrap in
aluminum foil and continue rotating, checking for doneness with meat thermometer in
the thickest part of the loin.
~ When temperature reads 140 degrees, remove from heat. Keep loosely wrapped with
foil for 10-15 minutes to allow juices to redistribute.
~ In the meantime, heat remaining jelly as previously directed, and pour over tenderloin
slices.
** If you are not a fan of pepper jelly, other options will work. Both mango and peach
preserves/jellies work beautifully!
Recipe from The Lazy Daisy Kitchen
No comments:
Post a Comment
Leave a comment!