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Brined Grilled Pork Tenderloin with Curry-Apple Glaze (8/22/2008)

Brined Grilled Pork Tenderloin with Curry-Apple Glaze

½ cup Kosher Salt
½ cup granulated sugar
2 (1 lb. Each) Pork Tenderloins
Freshly ground black pepper to taste
Curry-Apple Glaze (recipe to follow)

Brining the tenderloins:

In a medium bowl, mix salt and sugar with 1 quart of cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes at room temperature. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill:

Rub the brined tenderloins all over with the glaze and then season with black pepper. Spray grill grate with cooking spray while cool. Heat gas grill, turning all the burners to high until the grill is fully heated, 10-15 minutes. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-degrees to 150-degrees F. If not, close the lid and let the pork continue to roast in the left over heat for a couple of minutes. Remove pork from the grill and let rest 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately.

Curry-Apple Glaze

2 tsp. Vegetable oil
1 tablespoon Curry powder
¼ cup frozen apple juice concentrate, thawed

In a small saucepan over medium heat, heat oil and curry powder. When the mixture starts to sizzle and the curry is fragrant, add the concentrate. Simmer until the mixture reduces to about 3 tablespoons. Set aside to cool slightly. Should yield enough for two pork 1 lb. Pork tenderloins.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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