Glazed Pork Tenderloin w/ orange balsamic sauce
BRINE FOR TENDERLOIN
1/2 ckosher salt
1 qtcool water
1/4 cfrozen orange juice concentrate, thawed
1 tspbrown sugar
4 tspfresh rosemary, minced
2 - 1 lb(about 2 pounds total), brined
1recipe of orange-rosemary glaze
·instant read thermometer
ORANGE BALSAMIC SAUCE
1 tspolive oil
2 clovegarlic, minced
1/2 tspfresh rosemary, minced
1/3 corange marmalade
4 tspbalsamic vinegar
How to Make Glazed Pork Tenderloin w/ orange balsamic sauce
- BRINE THE TENDERLOINS:
For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved.
Trim the tenderloins of excess fat and silver skin.
Submerge them in the brine and let stand about 45 minutes.
Remove the pork from the brine, rinse thoroughly and pat dry.
- ROSEMARY-ORANGE GLAZE:
In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer.
Simmer until the mixture reduces to about 2 tablespoons.
Set aside and cool slightly.
Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes.
Rub the brined tenderloins all over with the glaze and then season with pepper.
- Put the tenderloins on the hot grill grate.
Close the lid and grill for 7 minutes.
Turn the tenderloins over, close the lid and grill another 6 minutes.
Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes.
At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat).
Remove tenderloins from the grill and let rest for 5 minutes before carving.
When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
- ORANGE BALSAMIC SAUCE:
Heat the oil in a small saucepan over medium heat.
Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds.
Stir in the marmalade and vinegar.
Heat until warm.
After slicing the pork, add any juices from the carving board to the sauce before serving.
Pass separately when serving the pork tenderloin.