Brined, Pork Tenderloin
with Cherry Chutney

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.)


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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



  1. Prepare the brine: Boil 1 cup of water and pour it into a spacious, heat-resistant bowl.
  2. Add the kosher salt and sugar and stir until dissolved.
  3. Pour in 3 cups of cool water and stir.
  4. Place the tenderloins in the brine, cover and refrigerate for 4–6 hours.
  5. Remove from the refrigerator, pat dry and bring to room temperature before cooking.
  6. Combine the cumin, turmeric, salt, pepper and chili powder in a small bowl. Set aside.
  7. Rub the tenderloins with olive oil, followed by the spice mixture.
  8. 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.
  9. Spritz the meat with fresh lime juice and sprinkle with the garam masala.
  10. Tent with aluminum foil and let sit for 5–10 minutes. The meat will continue cooking and reach 150-155 degrees.
  11. Serve with the cherry chutney alongside.
Preparation Time: 
about 30 minutes, plus 4-6 hours downtime