Grilled Glazed Pork Tenderloin Roast

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.

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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.

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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.

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The roast turned out wonderful, in fact Sarai’s words were: ‘Best tenderloin I’ve ever tasted’.

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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.



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