Recipe: Honey-Brined Pork Tenderloins

HONEY-BRINED PORK TENDERLOINS

4 cups water
1/4 to 1/2 cup kosher salt
1/2 cup honey
2 tsp. Thai or Vietnamese hot chile sauce*
2 tsp. freshly ground black pepper
1 package pork tenderloin (not flavored)

In a saucepan, heat water until it is just steaming. Stir in salt until dissolved. Remove from heat and stir in honey, hot chile sauce and black pepper. Let cool, then refrigerate brine until chilled.

In a large resealable plastic bag or a baking dish large enough to hold pork, combine pork and brine. Refrigerate 6 to 8 hours.

WHEN READY TO COOK:
Remove pork from brine and discard brine. Rinse pork well and pat dry. If pork is in 2 pieces (most tenderloins are packaged that way), use kitchen twine to tie pieces together.

Prepare gas or charcoal grill for indirect heat.

Place pork directly over coals or gas flame about 2 minutes per side to sear. Remove to side of grill away from heat. Cover and cook 30 to 40 minutes, turning occasionally, until pork registers 145 degrees F on an instant read thermometer. Let stand about 10 minutes, then slice and serve.

*If you don't have the hot chile sauce, substitute 1 tablespoon ketchup and 1 teaspoon hot sauce.

Makes 4 to 6 servings.
Adapted from source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly