Serves 6
You'll need:
2 pork tenderloin
For the Brine:
1 quart water
1/3 cup whiskey (optional)
1/3 cup maple syrup
2 tablespoons kosher (or canning) salt
For the Pork Rub:
4 teaspoons turbinado sugar
2 teaspoons smoked salt (optional)
1 teaspoon smoked paprika (I bought mine at Target)
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon chipotle chile powder (I bought mine at Target)
For the Glaze:
1/2 cup regular BBQ sauce like Sweet Baby Ray's Original
1/4 cup cherry preserves
1 tablespoon balsamic vinegar
1 teaspoon Pork Rub
1/4 teaspoon chipotle chile powder
Directions:
Mix the brine ingredients and brine the tenderloins in the fridge in a tupperware or gallon size ziplock bag for 4-6 hours.
Mix the sauce ingredients together, bring to a simmer and then remove from heat. You don't want it to thicken, just blend.
Preheat a charcoal grill with the coals on only 1/2 of the bottom of the grill. Remove the tenderloins from the brine, wash off the saltiness and pat dry. Tie the tenderloins together fat end to skinny end after tucking the skinny end under, so they cook evenly end-to-end. Reserve 1 teaspoon of the rub for the sauce and use the rest to cover the tenderloins.
Grill the tenderloins first over the direct heat until somewhat blackened, turning occasionally. Then move the meat to the cooler side of the grill (indirect heat) and put on a first coating of the glaze. Cook the meat until it reaches an internal temp of 140 degrees (about 25-30 minutes), putting on more glaze as you see fit.
Remove pork and let rest for 5 minutes, slice thin, and serve with the remaining sauce.
