Grilled Pork Tenderloin with Rosemary Orange Sauce

This pork is full of flavor and so tender, thanks to the quick-brine technique. There are so many rubs, marinades, and sauces from which to choose, so use your imagination. If you don’t have orange marmalade, use any type of fruit jam. Serve with Fluffy Mashed Potatoes with Horseradish (page 00), Creamy Sweet Potatoes and Yams with Chipotle Peppers (page 00), and a green vegetable, such as broccoli or asparagus. Cranberry Chutney (page 00) also goes well with this dish.

Ingredients:

8 cups water

1/2 cup coarse salt

1/2 cup sugar

2 pork tenderloins (about 1 1/2 pounds each)

1 tablespoon fresh rosemary, minced

1 teaspoon thyme, dried

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 tablespoon olive oil

Rosemary Orange Sauce:

1 teaspoon olive oil

1 shallot, peeled and minced

1 teaspoon fresh rosemary, minced

1/2 cup orange marmalade (reduced sugar)

1 1/2 tablespoons balsamic vinegar

Directions:

1) Brine mixture: In a large bowl, mix water, salt, and sugar until dissolved. Trim excess fat from tenderloins and add them to brine. Submerge in brine for 30 minutes.

2) Pork rub:  In a small bowl, mix together rosemary, thyme, cumin, and cinnamon. Set aside.

3) Remove pork from brine, rinse with water, and pat dry. Rub each tenderloin with olive oil, then pat on pork rub, covering all sides evenly. Place in a shallow baking dish, cover, and refrigerate until ready to grill, or up to 24 hours.

4) Heat gas grill to high (preheat for 5 to 10 minutes). Place pork over hot grate, insert a meat thermometer, and close lid. Grill for about 8 minutes, turn and grill another 8 minutes on opposite side. Cook until meat reaches 145 to 150 degrees. Remove from grill, cover with aluminum foil, and let rest for 5 minutes. (Hint: The true trick for perfect pork is removing it from the grill when it is a slightly pink; while it rests, it completes the cooking process.)

5) Rosemary orange sauce: Heat oil in a small saucepan over medium heat. Add shallots and rosemary and cook for 2 minutes, or until shallots are tender. Add marmalade and vinegar, heat until mixture simmers. Add juices from resting pork tenderloin.

6) Slice pork into 3-inch rounds, place on a large serving platter, drizzle with orange sauce and serve. Makes 8 servings, approximately 4 ounces each. Nutritional Analysis per serving: 335 Calories; 44 percent fat (16 grams); 5 grams saturated fat; 38 percent protein; 18 percent carbohydrate; 0 gram fiber.

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