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.
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241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Spanish-Style Brined Pork Tenderloin

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