Tonight Catalina and I prepared a dish from the Test Kitchen ‘Best of 2015’ booklet: Grilled Glazed Pork Tenderloin Roast.
Catalina donned an apron and helped out.
The recipe is unique in that you brine the tenderloins for 1.5 hours and then use twine to put them together in opposite directions so the resulting meat has a more uniform shape for more even cooking.
The tenderloin grills indirect for 22-28 minutes, then gets glazed and grilled over the direct side. All four sides of the tenderloin receive glaze and are grilled with the glazed side down for 3 minutes a side. I finished the tenderloin off by transferring back to the indirect side and waiting for the internal temp to hit 140.
Meanwhile Catalina and I prepared balsamic cherry tomatoes. We didn’t have basil so we grabbed some sage from the garden that survived the winter.
The roast turned out wonderful, in fact Sarai’s words were: ‘Best tenderloin I’ve ever tasted’.
I’m not sure if it was the brine, the glaze, the twining method, hitting the perfect temperature, or a combination of factors, but the tenderloin was fantastic. I think that the work of brining and grilling in this way actually may be worth the effort, especially if you need to roll out the perfect tenderloin for guests.