Grilled Pork Tenderloin with Orange Rub

I don't know why it took me so long to start grilling pork tenderloin. It's so good, and it's less expensive than a similar cut of beef or the all-natural chicken breast we have to buy. I asked my friend Jenn for her pork tenderloin recipe because Michael and I liked it so much when she made it for us. It's originally a Cooks' Illustrated recipe, but I tweaked it a little, based on what I usually have on hand in the kitchen. The tricky thing is, now that we have one pork tenderloin recipe that we really like, will we be able to find another recipe that we like just as well?

The recipe below is for two adults and two small children. If you want to feed four adults, buy a tenderloin that is at least 1 1/2 lb., and double the brine and the wet rub. For four adults and 2 or more children, buy 2 1-lb. tenderloins and double the recipe.

Grilled Pork Tenderloin with Orange Rub
serves 2 adults and 2 small children

Ingredients:

• 1 lb. pork tenderloin
• 1 cup hot water
• 1/4 cup + 2 Tbsp. granulated white sugar
• 2 1/2 tsp. sea salt
• 1 cup cold water
• zest of 1 large naval orange
• 1 tsp. minced garlic
• 1/2 Tbsp. extra-virgin olive oil
• 1/2 Tbsp. honey
• 1/4 tsp. black pepper
• 1/8 tsp. sea salt

Instructions:

Two hours before you want to serve the tenderloin, rinse it thoroughly under cold water and remove all silver skin. In a medium-size bowl, stir together the hot water, sugar, and sea salt until the sugar and salt have dissolved. Then stir in the cold water. Submerge the tenderloin in the brine, cover the bowl with plastic wrap, and refrigerate for 1 hour.

In a small bowl make the rub by mixing together the orange zest, minced garlic, olive oil, honey, pepper, and salt. Remove the pork from the brine, rinse it well, and dry it thoroughly with paper towels. Rub the tenderloin all over with the orange rub.

Cook the pork on the grill over medium-high heat with the lid closed for 3 to 4 minutes per side for the first 3 sides, until each side is nicely browned. Cook the fourth side over medium heat for about 2 minutes, or until an instant-read thermometer registers 155 degrees and the meat is slightly pink in the center. Place the pork on a plate and cover loosely with aluminum foil for 5 minutes. Then cut the pork into 1-inch wide pieces and serve.