Grilled Glazed Pork Tenderloin Roast
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 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.