Spanish Style Brined Pork Tenderloin

If we are blessed the sun and sunshine, we have all the freedom and opportunity to enjoy the fresh air. One of the finest thing to do is to invite over some family and friends for a n outdoor bbq! As you gather up, you build a fire in a pit, let it burn down to a bed of coals and cook.  If you're planning for a camping, this is great practice. For those of us who do not have the the yard space for this, the barbecue grill will work pretty well also.  And if it is still cold outside as it is here today, this works on the stove top using a stove top grill. 

Have you tried great tasting smoked meals year round using your stove top when it is cold and windy or on the outside grill when it is warmer. Either way these give you options for delicious smoked meals year round!

Marinating the tenderloin in a mixture of sherry vinegar and sugar mixture gives this grilled pork recipe rich, mellow flavor and the paprika rub adds both color and flavor to the finished dish. 

Ingredients:

• 3 1/2 cups water
• 1/4 cup kosher salt (such as Diamond Crystal)
• 1/4 cup sugar
• 1/4 cup sherry vinegar
• 1 cup ice cubes
• 1 (1 1/2-pound) pork tenderloin, trimmed
• 2 tablespoons paprika
• 2 teaspoons sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• Cooking spray
• 2 teaspoons sherry vinegar

 Preparation:

• Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
• Combine paprika and next 5 ingredients (paprika through garlic).
• Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
• Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.