Grilled Brined Pork Tenderloin Rolled in Toasted Pecans
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Grilled Brined Pork Tenderloin Rolled in Toasted Pecans
Ingredients:
Brine:
  • 2 whole cinnamon sticks
  • 3 Tbls anise seeds
  • 3-4 bay leaves
  • 1 Tbls whole allspice
  • 1 Tbls cumin seeds
  • 1/2 teaspoon whole cloves
  • 1-2 cloves garlic
  • 1 Tbls coriander seed
  • 1 Tbls peppercorns
  • 3 C warm water
  • 3 Tbls sugar
  • 2 Tbls salt


  • 2-4 Tenderloins
  • 3/4 cup honey mustard
  • 1-2 cups roasted chopped pecans

    		•
    Directions:
    Coarsely grind all the spices with mortar and pestal. Combine spices, warm water, sugar, salt in a heavy saucepan, stirring to dissolve. Place over high heat and bring to boil. remove from heat and let cool. Place 2-4 tenderloins with fat and silverskin removed in brine and cover with plastic wrap and refridgerate for 12-14 hours.

    To prepare the pork:

    Remove from brine and let them come to room temperature, 1-2 hours.

    Preheat grill to 425. Place tenderloins on the grill and brush them with some honey mustard. Turn them every 5-10 minutes for 20-30 minutes, or until the internal temp is approximately 145-150. Remove from grill and brush heavily with remaining honey mustard, roll them in the chopped pecans.

    Place back on grill for 5 minutes to brown pecans.

    Remove tenderloins from the grill and let them rest for 10 minutes. Slice the meat into 1/2 inch slices.

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