Published May 1, 2000.
Pork tenderloin is often dry and bland. For a tender, juicy roast, brine the tenderloin for one hour and then grill over a two-level fire.
The chief problem when grilling pork tenderloin is how to achieve a good crust without destroying the delicate texture of the meat by overcooking it. What level of heat is best, and exactly how long should a tenderloin cook? There’s also the important question of flavor. Will grilling alone flavor the meat adequately? Or should you pull another flavor-building trick out of your culinary magic hat?
Grilling is a terrific way to cook pork tenderloin, a sublimely tender cut that benefits especially from the flavor boost provided by fire. We wanted a rich, golden, caramelized crust and juicy, tender meat.
To add flavor to the meat, first brine and then apply a wet or dry spice rub. Cook the pork over a two-level fire, searing the meat over a medium-hot fire to develop a nicely browned crust, then moving the tenderloin to the cooler part of the grill to finish cooking without charring.
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