3/8 cup Morton’s or 1/2 cup Diamond Crystal kosher salt, or 1/4 cup table salt
1/4 cup white sugar
1 pint very hot water
1 pint ice water

1 12-16 ounce whole pork tenderloin, trimmed of fat and silverskin
1 T vegetable oil

Simple grilled pork tenderloin

In a non-reactive vessel, dissolve the salt and sugar in the hot water. Add the ice water and stir.

Place pork in the brine for at least 3 hours, up to overnight.

Remove pork from brine and pat dry.

Cut the tenderloin widthwise in to 1–inch pieces. Turn each piece on its end and press it down to about 3/4 inch thick. Alternatively, butterfly the tenderloin: slice it lengthwise about 2/3 through, then “unfold” along the cut like opening a book. Flatten it to even out the thickness to about 3/4 inch.

Heat a grill pan over medium heat for 15 minutes.

Brush the pork pieces with the oil.

Lay the pieces on the grill pan. Cook for two minutes.

Turn the pieces over, maintaining the same angle to the grate pattern. Cook for another two minutes.

Turn the pieces over again, but reverse the angle to the grate. Cook two minutes.

Turn the pieces over, maintaining the same angle to the grate pattern. Cook for two more minutes, checking the temperature. If it’s not at 155°F, reduce the heat and continue cooking until it does.

Remove from heat and let rest five minutes. Serve.

 

 

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