Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.

Pork tenderloin has to be among the most underappreciated cuts of meat for grilling. It has good flavor, is reliably tender and stays moist (especially when brined). And it takes only minimal ...

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the ...

For the brine: 3 tablespoons kosher salt 3/4 cup sugar 2 cups hot water, plus 2 cups cold water 2 pork tenderloins (1 1/2-2 pounds) ... Brined pork tenderloin with fragrant spice rub.

They also contributed their recipe for Peach Barbecue Sauce, which is now on the menu. Find more of Lockkeepers peach recipes here. Grilled Pork Tenderloin Steaks Brined in Peach Tea 6-8 servings ...

Smoke the tenderloin, using pear wood if possible, at between 250 degrees and 300 degrees for 1 hour. 4. Transfer the tenderloin to the direct heat and sear on all sides.

Buttermilk-Brined Pork Chops are center-cut pork chops that are marinated (brined) in a flavorful blend of buttermilk, olive oil, honey, lemon juice, garlic, kosher salt, Italian seasoning, ground ...