Sherry vinegar and paprika give this pork tenderloin a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.
3 1/2 cups water
1/4 cup kosher salt (such as Diamond Crystal)
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
2 teaspoons sherry vinegar
How to Make It
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
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I fixed this simple recipe for our Memorial Day dinner with friends. I can't tell you how much praise it garnered. The pork turned out tender and juicy. The spices were just right, no one spice was overwhelming. One tenderloin was the perfect size for the four of us, luckily I prepared two so there were leftovers. My wife cooked apples with cinnamon and sugar and we had fresh asparagus as our sides. The dinner was a complete success.
This is GREAT! I debated about whether to use smoked paprika but used Hungarian hot paprika instead so it had a nice kick to it. I served it with a "day-old" ratatouille and salad. Husband and I both loved it.
It was raining the day we planned this so we cooked in a cast iron pan on the stove and finished it in the oven. It was delicious, tender and flavorful. We served it as a family meal with Moros y Cristianos (also found on this site) and frozen grapes. We will make this again.
My Wife made it wife pork chops instead of the tenderloin and we were a little worried. Instead we recieved some of the best chops I have had in a long time it is on the make again list and maybe its on the the make once a week list. They are that good.
Very good dish. Everyone at the dinner table enjoyed it. Didn't have the best weather to grill so we used a grill pan for about 10 minutes and then baked at 300 for about 20. Served with a side salad and roasted potatoes. Brined overnight and still turned out great!
This recipe isn't fancy--it's pretty straightforward but tasty. The pork came out juicy and tender. I didn't think the spices added tons of flavor, they could have been a little stronger. I might add some smoked paprika if I do this again. But a nice solid recipe, and a great technique if you want to experiment with your own spices.
This was really good. The flavors were somewhat subtle, but resulted in excellent pork. The drizzle of sherry vinegar at the end really ties everything together. I would NOT brine over three hours, and even that time had me questioning this recipe when I took it out of the brine. The pork looked very "cooked" on the outside (think ceviche) and I was worried that it may have resulted in meat that would be mealy. Not to worry, this was great. My only changes had to do with the cooking times. I seared three minutes, flipping every minute, over med-hi heat (more towards the medium end of the spectrum) and then went indirect. I worry that a 6 minute sear could overcook the rub and result in an overly acrid flavor. I also cook my pork to 135, which in this case was 16 minutes, though it's worth checking at 13 minutes to see if it's at 135. If only around 125, an extra 3 minutes should do the trick. Served with Caprese "Salsa" Zucchini with Sea Salt, which made an excellent pairing