Gas-Grilled Pork Tenderloin with Orange-Garlic Wet Rub
Pork
FOR PORK BRINING:
3 tablespoons kosher salt (or 1½ tablespoons table salt)
¾ cup granulated sugar
2 cups water (hot)
2 cups water (cold)
2 pork tenderloins (1½ to 2 pounds total, silver skins removed)
FOR ORANGE-GARLIC RUB:
1 tablespoon grated orange zest (from 1 lg orange)
2 large cloves garlic, minced
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
½ teaspoon ground black pepper
¼ teaspoon table salt
Serves 6 to 8
In medium bowl, dissolve salt and sugar in hot water; stir in cold water to cool mixture to room temperature. Add tenderloins, cover bowl with plastic wrap, and refrigerate until fully seasoned, about 1 hour. Remove from brine, rinse well, and dry thoroughly with paper towels; set aside.
When pork is almost done brining, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Prepare orange-garlic rub by mixing all ingredients together in small bowl.
Rub tenderloins with rub mixture. Cook with grill lid closed until well-browned on three sides, about 3½ minutes per side, then cook on fourth and final side until well-browned and instant-read thermometer inserted into thickest part of tenderloin registers 145° or until meat is slightly pink at the center when cut with paring knife, about 2½ minutes. Transfer tenderloins to cutting board, tent loosely with foil, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.