The rub chars and caramelizes when grilled, but doesnt burn or become bitter.
Sincepork tenderloinsare such a lean piece of meat, its quite easy to dry them out while cooking.
Think of this dry brine as your new moisture insurance policy.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Serving Suggestion
Serve withCorn-and-Tomato Salad.
Ingredients
1/3cup packedbrown sugar
2Tbsp.kosher salt
1tsp.smoked paprika
1/2tsp.onion powder
1/2tsp.garlic powder
1/2tsp.ground mustard
2(1-lb.
Pour sugar mixture into a gallon-size ziplock plastic bag, add pork, and seal well.
Shake bag until pork is coated.
Let stand 5 minutes; shake bag again to coat pork.
Remove pork from bag, and transfer to prepared rack; discard sugar mixture.
Refrigerate, uncovered, 8 to 12 hours.
Preheat grill:
Remove pork from refrigerator; let stand at room temperature 30 minutes.
Gently brush pork with oil (do not brush off dry rub).
Preheat grill to medium-high heat (400F to 450F).
Remove from grill; let stand 15 minutes.
(Temperature will rise to 145F.)
No, you dont need to wrap pork tenderloin inaluminum foilwhen grilling.
For nice charring, we cook the tenderloin over direct heat.
