Looking for something new for your 4th of July cookout? Tired of the same ʻol burgers and dogs? Try pork tenderloin. Itʼs a wonderful cut of meat, cooks beautifully on the grill and a real crowd pleaser. If you can brave the heat outside to fire up the grill this is an excellent summer time recipe.
One tenderloin will feed 4-5 adults as long as there are lots of sides to go with it. If your guests are hungry you might think about cooking two (tenderloins, not guests).
- 1-2 lb. pork tenderloin
- 1/4 cup course salt
- 3/4 cup brown sugar
- boiling water
- 1-2 sprigs of fresh rosemary, remove stem and roughly chopped
- 1 jar peach preserves
- 1 /2 cup deli mustard
- Start with making a brine for the pork. In a glass baking dish combine 1/4 cup of course salt and 3/4 cup of brown sugar. Pour 3 cups boiling water over that and stir until dissolved. Add 3 cups of ice to cool it down then add the tenderloin. Cover with plastic wrap and refrigerate for 30 minutes to an hour (turning the pork half way through).
- While the pork is marinating make the glaze for the pork. You will need fresh rosemary, peach preserves and your favorite deli mustard. Chop the rosemary (about 3 Tbs.) and combine with 1/2 cup each of the preserves and mustard. Set half of that aside to use while you’re sitting down eating and the other half will go on the meat once it’s on the grill.
- When the grill is nice and hot and you’re ready to cook, dump the brine and wash off the tenderloin then pat it dry with a paper towel. Transfer to the grill and slather the pork with a think coating of the peach mixture…the more the better.
- Grill until internal temp reaches 140 degrees (about 20 minutes total). Turn after 10 minutes and add more peach glaze.
- Remove from grill and tent with foil. Let the meat rest for about 10 minutes before slicing.
- Serve with remaining peach glaze, watermelon, roasted corn and a green salad.
God bless America.
Find more from Stephanie at www.hugskissesandsnot.com.