Prep 24 hrs
Cook 2 hrs
This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!
- Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
- Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
- Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
- Coat pork tenderloin with a light coating of mustard.
- Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
- Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
- Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
- Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.
I followed the recipe to the letter EXCEPT I rinsed the brine off the pork before coating it with mustard and rub (not directed in the recipe) and I cooked it on a Traeger smoker at 200° until 160° (not 170°) internally. The resulting meat was almost unbearably salty and slightly overcooked. (Good thing I pulled it off before it reached 170°!)<br/><br/>Although I would attempt the mustard/rub combination again, I certainly would NOT marinate in the salt/sugar solution again. I really think that ruined this otherwise fine piece of meat.