I found this recipe while looking for something to pair with the rosemary white beans and the chick peas and spinach recipes. This dish surprised me with how well it turned out. The rub is not overpowering and works very well with the sherry vinegar, the last step of this recipe really takes it over the top!
Cooking Time: 45 min plus 3 hours for brining.
- 3 1/2 cups water
- 1/4 cup kosher salt
- 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 water, salt, sugar, and vinegar in 2 gallon zip lock bag. Mix until the salt and sugar dissolve. Add ice and pork to bag; seal. Refrigerate 3 hours, turning bag every so often.
- Combine paprika, sugar, pepper, sage, thyme, and garlic in small bowl.
- 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.