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Grilled Pork Tenderloin with Hoisin Glazed and Beer Brine

Print Recipe
Servings 4 servings

Ingredients
  

  • 2 lbs pork tenderloin
  • 2 tablespoons kosher salt
  • 12 ounces pale ale pilsner or wheat beer
  • ¾ cup hoisin sauce

Instructions
 

  • Sprinkle the pork on all sides with salt. Add to a shallow dish or a large Ziploc bag. Pour the beer over the pork. Remove as much air as possible before sealing the bag (or cover dish with plastic wrap).
  • Brine for 24 hours and up to 3 days.
  • Remove from the brine, rinse well, pat dry.
  • Heat the grill to 500°F.
  • Brush the pork on all sides with hoisin, add to the grill. Grill on all sides until the internal temperature reads 145°F.
  • Remove from grill, allow to rest for 5 minutes. Slice and serve.

Notes

Don't over cook! The FDA recently lowered it's reccomended cooking temp for pork from 165°F to 145° probably because they were sick of their moms dry, overcooked ham.
You stil want a slight hint of pink in the center, not pure white and fiberous.