Brined Pork Tenderloin

  • 2 cups water
  • ½ cup unseasoned rice vinegar
  • ½ cup granulated sugar
  • ½ cup kosher salt
  • 1 (1-lb.) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon cracked black peppercorns

  • Directions
    1. Whisk together water, rice vinegar, sugar, and salt until dissolved.
    2. Place pork in a large Ziploc plastic freezer bag; pour in brining mixture.
    3. Chill 2 to 3 hours.
    4. Preheat grill to medium-high (about 450°F).
    5. Remove pork from brining mixture; discard brining mixture.
    6. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns.
    7. Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140°F, 20 to 22 minutes.
    8. Remove from grill, and let stand until temperature registers 145°F, about 5 minutes.

    This recipe comes to us from Real Simple.

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