FOOLPROOF GRILLED PORK TENDERLOIN

Brine first: in med bowl mix l/2 cup kosher salt and l/2 cup sugar with l qt. cool water until dissolved. Trim the tenderlins of excess fat and silverskin and submerge in brine ; let stand about 45 mins. remove pork from brine, rinse thoroughly and pat dry.
Ru b brined tenderloins all over with glaze and then seson with pepper (glaze recips follows) or season to taste with another flavirng of your choice.
Heat gas grill turning all the burners to high until grill is fully heated, l0 to l5 mins. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn pork over, close the lid and grill for another 6 mins. Turn off the heat (keep the lid closed) and continue to cook pork for another 5 mins. At this point an instand read thermometer inserted into middle of thickest end should read l45 to l50. If not close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from grill and let rest for 5 mins before carving. Cut across the grain into l/2″ slices and serve immediately.
glazes:
Rosemary-orange glaze
this glaze is equally good made with 2 tsp. dried rubbed sage instead of the rosemary.
l/4 cup frozen orange juice concentrate thawed
l tsp., brown sugar
4 tsp. minced fresh rosemary
In small saucepan bring the concentrate, brown sugar and rosemary to a simmer. Simmer until the mix reduced to about 2 tbsps. Set aside to cool slightly.
Curry apple glaze:
2 tsp. veggie oil
l tbsps. curry powder
l/4 cup frozen apple juice concentrate thawed
In small saucepan over med heat heat the oil and curry. When mix starts to sizzel and curry is fragrant add the concentrate. Simmer until hte mix reduced to aobut 3 tbsps. Set aside to cool slightly.
Pineapple juice concentrate can be substituted for either of these glazes.
the above amounts of glaze are enough for 2 tenderloins – also the brine is enough for two also.
Serve tenderloins with a fruit salsa or chutney or the following:
Orange balsamic sauce: l tsp. veggie oil or olive oil
2 cloves garlic minced
l/2 tsp. minced fresh rosemary
l/3 cup orange marmalade
4 tsp. alsamic vinegar
Heat oil in small saucepan over med heat. Add garlic and rosemary and cook until fragrant and sizzling aobut 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork add any uices from the carving board to the sauce before serving. Pass separately when serving the pork
Fine Cooking Maazine