- 1 2 lb. pork tenderloin
- 1 quart water
- 2 Tbsp salt
- 1 Tbsp ground black pepper
1. First, trim the pork tenderloin, making sure to remove any of the thin silver skin or excess fat. Then, combine the salt and water to make a brine for the pork tenderloin. Place the brine in a large plastic bag, and add the pork tenderloin. Allow the pork to sit in the brine for at least 4 hours, and no longer than 12 hours.
2. Remove the pork from the brine, and discard the brine. Use paper towels to gently pat the pork tenderoin dry. Then, use your hands to pat the black pepper evenly into the pork tenderloin.
3. Preheat the grill to a high temperature. Place the pork on the grill, and cook for about 5 minutes, then turn and cook another five minutes. Cook the pork on all four sides to be sure that all of the outer pork is cooked. Make a small cut through the center of the pork tenderloin, and assure that the juices run clear so that you know it is done. Remove the pork from the grill, and allow it to rest for a few minutes before slicing into 3/4 inch rounds.
Per Serving Calories 164, Fat 4gm, Carbs 1gm, Pro 30gm