The goal of every great grilled pork tenderloin recipe is meat that is crusty on the outside, juicy inside, and delicious everywhere.
Success! Quick-brining, just an hour, flavors the inside, a spicy ginger-orange-garlic rub helps develop the crust, and, since tenderloins have very little fat, not overcooking them keeps them juicy. The brining helps with that as well.
This recipe is complete with amounts for feeding 6 to 50 people. Check out cooking for large groups for amounts for sides and salads to go with your new recipe.
2 pork tenderloins, about 1 pound each
4 cups cold water
1-1/2 tablespoons salt (twice that much kosher salt)
3/4 cup sugar
1 tablespoon minced garlic (about 3 cloves)
1 thumb-size piece fresh ginger, peeled and minced
Zest of 1 small orange
1-1/2 teaspoons ground sage (or 1 T fresh, chopped)
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon honey
1 tablespoon olive oil
First, remove the filmy membrane from the tenderloins. Mix the water, salt and sugar for the brine in a bowl. Stir until dissolved. Place the tenderloins in the brine, cover and refrigerate for about an hour.
Next, prepare the wet rub: Combine the garlic, ginger, orange zest, sage, salt, pepper, honey, and olive oil in a small bowl.
Remove the tenderloins from the brine, rinse and dry them. Work the rub into the meat with your hands, coating it thoroughly.
the tenderloins or until the internal temperature reaches 145°, about 3
minutes on all four sides. (Lid up for charcoal grills, lid down for
gas grills.) Remove and cover with foil. Let the tenderloins rest for 5
minutes; this seals in the juices. Cut into 1-inch slices and serve.
For brining, determine how much water it takes to well-cover the number of pork tenderloins you'll be grilling. Add and dissolve 3 tablespoons salt and 1-1/2 cups sugar for every half gallon (8 cups) of water. Stock pots and roasting pans work well here; large bowls, too, of course.
Follow the directions for the Ginger Grilled Pork Tenderloin Recipe for 6, using these amounts:
For 25 people:
8 to 12 tenderloins, (8 to 9 pounds total)
Spice Rub: 1/4 cup minced garlic, 1/4 cup minced fresh ginger, zest of 2 large oranges (1/4 cup), 1-1/2 tablespoons ground sage (3 T fresh sage), 1 teaspoon salt, 2 teaspoons pepper, 1/4 cup honey, and 1/4 cup olive oil
For 50 people:
16 to 24 tenderloins (16 to 18 pounds total)
Spice Rub: 1/2 cup minced garlic, 1/2 cup minced fresh ginger, 1/2 cup orange zest, 3 tablespoons ground sage (1/3 cup fresh sage, chopped), 2 teaspoons salt, 1 tablespoon black pepper, 1/2 cup honey, 1/2 cup olive oil
Larger crowd? Just multiply the "for 50" figures as needed. Or better yet, prepare another entrée.
Cinnamon Roast Pork Tenderloin Appetizer