You are hereTea-Brined Pork Tenderloin

Tea-Brined Pork Tenderloin

By steve - Posted on 10 October 2007

This pork has an amazing, incredible flavor. It is one of those rare recipes where the sum is truly greater than the parts. Simple, but amazing. This process could be used with a larger pork loin (I would put it on the rotissere instead of cooking on the grill grates), but the tenderness of the tenderloin really works well with this brine.

2 to 4 pounds of pork tenderloin (1/3 pound per person)
2 cups of very, very strong tea, cooled (I use 4 tea bags with 2 cups of water, steeped for at least 10 minutes)
5 tbs soy sauce
3 tbs salt
3 tbs turbinado (raw) sugar
2 tbs garlic puree
2 tbs red wine vinegar
1 tbs black pepper
1 tbs crushed ginger

Dump all the ingredients in a 1 gallon zip-bag, squeeze out the air, squish it around well, and brine (marinade) at least 2 hours or up to 24 hours. Turn it once or twice and squish it around so that everything is getting in contact with the brine.

When you are ready to cook, heat up the grill and place some smoking chips (I prefer oak with this) as you would normally for grill smoking. I like to put a metal pie plate near the flames on my gas grill and fill it with chunks of wood.

Once the smoke is going and the grill is hot, grill the tenderloins over direct heat for about 3 minutes per side (tenderloins tend to have a triangular shape) so that you get a good sear and nice grill marks. Finish cooking on indirect heat (I turn off the middle burner of my 3 burner grill and cook them in the middle of the grill) until the internal temperature of the middle of the meat reaches 150 degrees on an instant read thermometer (about 6 to 12 minutes). Remove from the grill and tent with foil, allowing the meat to rest about 5 minutes before carving. Note that if you are cooking several tenderloins at the same time, some may get done before the others--check the temp on each tenderloin to avoid under, or over, cooking.

Carve into 1/2" slices (tournadoes) and serve about 3 to 4 slices per person.


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