Grilled Glazed Pork Tenderloin Roast

Published July 1, 2013. From Cook's Illustrated.

Why this recipe works:

To solve the problem of the tail of the tenderloin cooking faster than the thicker head and also to create a more presentation-worthy cut, we tied two tenderloins together, making a larger roast. Brining and then cooking partially over indirect heat ensured maximum retained juices, and… read more

To solve the problem of the tail of the tenderloin cooking faster than the thicker head and also to create a more presentation-worthy cut, we tied two tenderloins together, making a larger roast. Brining and then cooking partially over indirect heat ensured maximum retained juices, and scraping the insides of the tenderloins with a fork helped them stick together after cooking. Finally, we put together a few potent protein-rich glazes that undergo flavorful Maillard browning on the grill.

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Serves 6

Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.

Ingredients

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