Grilled Pork Loin with Blackberry-Wine Sauce *Ingredients: Blackberry-Wine Sauce (see recipe below) 2 to 4 petite pork tenderloin roasts 3/4 cup coarse salt 3/4 cup granulated sugar 1 cup boiling water 1 gallon cold water 1 tablespoon coarsely ground black pepper 2 tablespoons olive oil Parsley, minced (for garnish) Preparation: Prepare Blackberry-Wine Sauce; set aside. Trim the tenderloin roast of fat and silver skin (see photo on left). Silver skin is a silvery-white connective tissue. It doesnt dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter moon. * Brining the Pork Tenderloin: A heavy-duty plastic tube, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. To determine how much brine youll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water. Dissolve salt and sugar in the boiling water. Add it to the cold water. Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Place pork roasts in the water; cover and refrigerate 6 to 12 hours. Remove the pork from the brine. Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, refrigerate until ready to use. When ready to grill, bring roast to room temperature. Rub olive oil over the entire roast before grilling. Preheat Barbecue grill. Bring roast to room temperature before cooking. Place pork roasts onto hot grill; close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. After 5 minutes, insert an instant-read meat thermometer into thickest part of the roast, temperature should read 145° to 150°F (if not, close the lid and let the pork continue to roast). Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat. The meat will remain pink from the brine. * [continued below] * whatscookingamerica.net
Posted on: Sat, 15 Mar 2014 15:30:10 +0000
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