Brined, Pork Tenderloin with Cherry Chutney Recipe
Brining the meat takes a little planning, but almost no effort. As for the rest of the recipe, it practically makes itself! (Sub your favorite purchased chutney for the homemade kind if you like.)
Ingredients
| 2 | 2-pound | pork tenderloins, trimmed, with silverskins removed |
| 4 | cups | water, divided |
| 1/2 | cup | kosher salt |
| 1/2 | cup | sugar |
| 1 1/2 | teaspoons | ground cumin |
| 1/2 | teaspoo | ground turmeric |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | freshly ground black pepper |
| 1/2 | teaspoon | red chili powder |
| ~ | olive oil | |
| 2–3 | limes | |
| 1/2 | teaspoon | garam masala |
| 1 | recipe | cherry chutney |
Directions
- Prepare the brine: Boil 1 cup of water and pour it into a spacious, heat-resistant bowl.
- Add the kosher salt and sugar and stir until dissolved.
- Pour in 3 cups of cool water and stir.
- Place the tenderloins in the brine, cover and refrigerate for 4–6 hours.
- Remove from the refrigerator, pat dry and bring to room temperature before cooking.
- Combine the cumin, turmeric, salt, pepper and chili powder in a small bowl. Set aside.
- Rub the tenderloins with olive oil, followed by the spice mixture.
- Place the tenderloins on the grill and imagine that you have four sides—cook each for approximately 3 minutes, being careful not to burn the meat. Insert an instant read thermometer and remove the tenderloins when they register an internal temperature of 145 degrees.
- Spritz the meat with fresh lime juice and sprinkle with the garam masala.
- Tent with aluminum foil and let sit for 5–10 minutes. The meat will continue cooking and reach 150-155 degrees.
- Serve with the cherry chutney alongside.
Preparation Time:
about 30 minutes, plus 4-6 hours downtime
