Grilled Pork Tenderloins With Rosemary-Orange Crust

Serves 4 or 5

TO BRINE PORK:

1/2 cup kosher salt

1/2 cup sugar

1 package (about 2 pounds) pork tenderloins

PORK CRUST:

1/4 cup orange juice concentrate

1 teaspoon brown sugar

4 teaspoons minced fresh rosemary

freshly ground black pepper

Mix salt and sugar in 1 quart water in medium bowl until dissolved. Place tenderloins in brine; let stand about 45 minutes. Remove from brine, rinse thoroughly and pat dry.

Bring concentrate, brown sugar and rosemary to a simmer in a small skillet. Simmer until mixture reduces to about 2 tablespoons. Brush each tenderloin all over with the orange-herb mixture, then sprinkle with pepper.

Meanwhile, heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil, close grill and allow grill to return to temperature.

Place tenderloins on hot grill rack; close lid and grill-roast for 7 minutes. (Grill marks should form.) Turn tenderloins, close lid, and continue to sear until dark brown grill marks have formed on the other side, about 6 minutes longer.

Turn off grill heat, and let meat continue to cook for 5 minutes longer. A meat thermometer inserted into thickest end should register between 145 degrees and 150 degrees.

If you want the pork well-done, close lid and continue to cook until meat registers desired temperature, but not higher than 160 degrees. Remove tenderloins from grill and let rest for 5 minutes. Internal temperature will continue to rise during resting period.

Bullshot

Serves 1