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Spanish-Style Brined Pork Tenderloin
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Yield: 6 servings (serving size: 1 cup risotto and 2 tablespoons cheese)
Source: Cooking Light Magazine, June 2004
CL Comments: Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of
the dish.
Amy's Comments: You guys, this is FABULOUS!!!!!!!!!!!! I have never brined a pork tenderloin before, but you could cut this with
your fork. This is the meal that you "mmm oh so good" the entire time you are eating it. We made 4 servings (at 5.5 points/serving)
instead of 6 servings. I would serve this to company any time!! WOW!!
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
H.U: 4 per serving or core
CALORIES 169(30% from fat); FAT 5.7g (sat 1.6g,mono 2.9g,poly 0.7g);
PROTEIN 24.2g; CHOLESTEROL 74mg; CALCIUM 18mg; SODIUM 343mg; FIBER
0.6g; IRON 2.1mg; CARBOHYDRATE 4.5g
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