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Serve this slightly spicy meat with a cooling slaw, green salad, or grain salad. Any leftovers make great sandwiches, especially slathered with chipotle mayo. Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.
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- In a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt. Add 1 cup cold water. Transfer mixture to a large resealable bag and add pork. Set aside at room temperature for at least 30 minutes or as long as an hour.
- Meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper. Heat a medium skillet over medium heat, and add the butter. When foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes. Transfer to a plate and set aside to cool to room temperature.
- Remove tenderloin from brine and pat dry. Rub all over with spice mixture.
- Preheat a grill with an area for direct high heat and an area for indirect heat. Grill tenderloin over direct heat until well-browned on all 4 sides, about 2 1/2 minutes per side. Move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 3 minutes.
- Slice the tenderloin and serve.
mark c. 2 months ago
fantastic! I added a little cocoa powder and chilli powder.
Sabrina 5 months ago
Absolutely delicious. Initially I thought the brine solution was not intense enough for the meat. I was proven wrong. It was perfect. The meat was tender, juicy, sweet and spicy.. Just the right amounts of seasoning and flavors blended well. I did add olive oil to the dry seasonings along with the butter to spread easily over the meat before grilling...phenomenal results... can't wait to make it again for extended family and friends to enjoy
Chef kathy 6 months ago
Delicious! I used half the spices though and loved it. Works well on an indoor grill pan, too. Thank you!
Karl 6 months ago
tasty rub, not too spicy. timing in the directions worked great
Sergey 7 months ago
Taking much more time in gas grill.
Jade Dye 7 months ago
Not the best tasting
Roberts 9 months ago
Tender and I really enjoyed the spice combo of the rub
Hi Terri 10 months ago
This was delicious, made it on the spur of the moment for New Year’s Day since there were so few ingredients. The brining made it very tender, spice combination was good. I’ll make this again and maybe even try the rub on chicken as well
Barb 2 years ago
this was delicious...i made it in my air fryer..400° for 20 min for 1lb tenderloin
Brandon Fingerhut 2 years ago
Easy and quick to prepare. would add some brown sugar to the rub in the future.
David Nicholson 2 years ago
Great flavour I added pepper and bay leaves to my brine , also I had 4 tenderloins so I added more butter to thin out the rub (due to the amount of tenderloins I adjusted my salt to water ratio )
Lynn LeDuc 2 years ago
The two tenderloins cooked up to perfection and my family said it’s definitely a keeper recipe! The only thing I excluded from the recipe was the coriander (forgot to get some at the grocers and it was too hot to go back out). Served with basmati rice and a garden salad...delicious!
Double D 2 years ago
The 2-tenderloins I used together weighed .93 kg or 930 grams. There was more than enough brine and rub for both. This recipe is delicious and easy to prepare. I did not cook each side over the coals for the full 2-mins; as they would have burned. Seared them only on each side and cooked them indirect until they hit 143 degrees. Very moist and flavorful throughout. Recommend!
Rickey 3 years ago
Absolutely awesome!! So much flavor!!