Spanish-Style Brined Pork Tenderloin Recipe

Name: Spanish-Style Brined Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1/4 cup kosher salt (such as Diamond Crystal); 1/4 cup sugar; 1/4 cup sherry vinegar; 1 cup ice cubes; 1 (1 1/2-pound) pork tenderloin, trimmed; 2 tablespoons paprika; 2 teaspoons sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 2 garlic cloves, minced; 2 teaspoons olive oil; Cooking spray; 2 teaspoons sherry vinegar

Servings: persons

3 1/2 cups water
1/4 cup kosher salt (such as Diamond Crystal)
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar

1
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
2
Combine paprika and next 5 ingredients (paprika through garlic).
3
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
4
Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155u00b0 (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
5
MyRecipes is working with
6
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7
.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 cups water, 1/4 cup kosher salt (such as Diamond Crystal), 1/4 cup sugar, 1/4 cup sherry vinegar, and more.

Yes, Spanish-Style Brined Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish-Style Brined Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions