Rojo Grilled Pork Tenderloin

Rojo-Grilled-Pork-Tenderloin-Main

To get the best results out of your meat, you need to get a very deep penetration into the cell structure.  Traditionally, we have had two different methods to impart flavor to your protein.  Marinades and brines.  The challenge is, separately these techniques have their limitations:  marinades only get the very surface and as a result, the flavors never really penetrate deep enough. Brining will go deep enough, however it will not impart the caramel goodness a great marinade will provide.  Additionally, if you brine for too long the meat becomes mealy.

The answer to delicious and yet moist meat is Brinderaiding.  Yes, that is too a word!  It is a combination of the two different methods.  Instead of brining for a day like you would a turkey, you only brine for 2-3 hours. In this case, you marinade and braise at the same time.  The result is a sugary, savory, yet moist protein that will not disappoint!

Of course, you will never go wrong with Epic’s Brainless on Cherries with this dish. Danielle reports that it’s heaven on earth!

Rojo Grilled Pork Tenderloin

Serves 6
Prep time 3 hours, 15 minutes
Cook time 40 minutes
Total time 3 hours, 55 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Easter
Region Mexican

Ingredients

  • 2 pork tenderloins (about 1 1/2 lbs each)

Brine

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 Cups water
  • 2 Cups ice water

Rojo Baste

  • 1/4 cup olive oil
  • 1/4 cup butter
  • 4 Cloves garlic (crushed and minced)
  • 1 tablespoon kosher salt
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano

Directions

Brine
Step 1
In a medium pot on high heat, combine the salt, sugar and the non-iced water and cook until the salt and sugar is dissolved. Remove from the heat, and add the ice water and stir until the ice is dissolved.
Step 2
Place the tenderloins in a zip-type bag, pour in the cool brine, and squeeze the air out, seal and then place in a 9x13 baking dish and place in the refrigerator for 2 to 3 hours.
Rojo Baste
Step 3
While you are brining your pork, place the oil, butter, garlic, salt, juice, chili powder, cumin and oregano in a large grill safe pan. I used a 9x13 cake pan.
Step 4
Pre-heat your grill for 400 degrees F and set up for raised direct cooking over this medium-high heat.
Step 5
While the grill is coming to temperature, remove the tenderloins from the brining bag. Pat them dry with kitchen towels and then rub the tenderloins with a little olive oil and then dust them with your favorite rub or seasoning.
Step 6
When the grill is at temp, put the pan with the baste on the grill grate and heat until the butter is melted and the garlic becomes fragrant. Then move it off the grill, but keep it warm and close.
Step 7
Place the tenderloins on the grill and cook for about 2 minutes per side, until the tenderloins are brown and show grill marks.
Step 8
Move the tenderloins off the grill and into the basting pan. Roll them in the baste and return them to the grill. Grill the tenderloins for another 2 minutes per side, then move them back into the basting pan.
Step 9
Roll the tenderloins in the baste and then put the whole pan with the tenderloins in it on the grill. Cook the tenderloins in the pan, rolling them in the basting liquid every few minutes, until they reach an internal temp of 140 degrees F. This will take about 6-10 minutes.
Step 10
Remove the basting pan with the tenderloins from the grill and let them rest for 10 minutes. Slice the tenderloins crosswise into 1/2 inch thick medallions and serve them drizzled with the remaining basting liquid.

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