I'll have to put in another outstanding vote! I had a small pork shoulder in my freezer so I used it in lieu of the tenderloin. Also used red wine vinegar, that's what was in my cupboard. It was moist, flavorful and delicious.
Spanish-Style Brined Pork Tenderloin
Sherry vinegar and paprika give this pork tenderloin a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.
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- Calories: 169
- Calories from fat: 30%
- Fat: 5.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.7g
- Protein: 24.2g
- Carbohydrate: 4.5g
- Fiber: 0.6g
- Cholesterol: 74mg
- Iron: 2.1mg
- Sodium: 343mg
- Calcium: 18mg
- 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
- Cooking spray
- 2 teaspoons sherry vinegar
- 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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