Estate Dinners

Grilled Pork Tenderloins

Name: Grilled Pork Tenderloins
Total time: 30 min
Ingredients: ¼ cup kosher salt; 2 tablespoons granulated sugar; 1 tablespoon black peppercorns; 1 large lemon, sliced; 4 fresh bay leaves; 1 large head of garlic, cloves separated and peeled; 4 (8 to 10-ounce) pork tenderloins; ½ cup butter, 1 stick; 8 large garlic cloves, peeled and minced, about 3 tablespoons; 5 tablespoons chopped fresh herbs (rosemary, thyme, sage leaves, oregano, parsley, mint); 2 tablespoons Montreal Steak Seasoning (substitute with a combination of onion powder, garlic powder, red pepper and coarse black pepper)

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The Strategy:

Brined in a fragrant lemon, bay leaf, and garlic mixture, these grilled pork tenderloins turn out incredibly juicy and flavorful every single time. Seared to a golden brown on the grill and finished with a rich, herbaceous butter, they are a show-stopping main course that is perfect for casual outdoor dining. It is a simple, high-end dish that highlights the best of backyard cooking.

Serves: 6-8 | Total Time: 30 minutes till it's ready, plus overnight

Ingredients

¼ cup kosher salt
2 tablespoons granulated sugar
1 tablespoon black peppercorns
1 large lemon, sliced
4 fresh bay leaves
1 large head of garlic, cloves separated and peeled
4 (8 to 10-ounce) pork tenderloins

Herb Butter Baste

½ cup butter, 1 stick
8 large garlic cloves, peeled and minced, about 3 tablespoons
5 tablespoons chopped fresh herbs (rosemary, thyme, sage leaves, oregano, parsley, mint)
2 tablespoons Montreal Steak Seasoning (substitute with a combination of onion powder, garlic powder, red pepper and coarse black pepper)

Raw cooking ingredients for Grilled Pork Tenderloins arranged beautifully on a clean kitchen counter.

Instructions

Place the salt, sugar and peppercorns into a large pot.
Pour in 8 cups water.
Add the lemon, bay leaves and garlic cloves.
Bring to a boil over medium high heat.
Cool to room temperature.
Place the tenderloins into the brine.
Cover and refrigerate for at least 4 hours and up to overnight. If you don't have room for a large pot in the fridge, place the tenderloins into a large plastic bag and pour the brine over top.

Make baste and pork

Melt the butter in a saucepan over medium low heat.
Stir in the garlic and herbs.
Remove from the heat.
Remove the tenderloins from the brine and pat dry.
Rub the steak seasoning into the meat.
Season with salt.

Grill the pork

Heat an outdoor grill.
Place the tenderloins onto the grill. Carefully brush the tops with the butter baste. The fire will flare, so be careful.
Turn the tenderloins every 3 to 5 minutes, a quarter of a turn and baste with butter, reserving about ¼ of the butter baste.
Cook until the internal temperature of the pork reaches 135°.

Rest and slice

Pour the remaining butter baste onto a wood cutting board.
Transfer the tenderloins to the board.
Turn to coat with the herb butter baste. Tent with foil and let the meat rest for 5 to 8 minutes.
Cut the tenderloins into thin, diagonal slices.

Home cook prepared steps for assembling and cooking Grilled Pork Tenderloins.

The full recipe lives in the Vault

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Gotta Have Gadgets

My favorite tool for basting food on the barbecue grill is a stainless steel, long handled basting brush.

For a really gourmet twist, you can bundle fresh herbs into an herb wand to infuse the meat with the flavors of smoky herbs.

Sunday Jump Start

Making more than you need is a perfect weekday meal jump start. Grilling six pork tenderloins takes no more time than grilling two. Use leftover pork as the primary ingredient in Chunky Pork, Butternut Squash, and Black Bean Chili; or use in place of pork belly in your Sunday brunch Sweet Potato Hash with Poached Eggs. Another idea: create a super Sunday Cuban-Style Panini by layering bread with Swiss cheese, pork tenderloin, dill pickle slices and a slather of mustard. Brush the outside of the sandwich with olive oil and grill until the cheese melts.

The Heart of the Table

Fresh off the grill, these beautifully sliced tenderloins represent the joy of warm-weather gatherings and outdoor hospitality. Plated on a large platter, this dish calls everyone to gather outside, sharing the fresh air, the smoky grill aromas, and the relaxed mood of a sunny afternoon.

An appetizing, fresh serving of cooked Grilled Pork Tenderloins displayed beautifully on a styled dining table.

The Art of the Host

a large, hand-thrown ceramic serving platter with an organic rim
a heavy-gauge, polished stainless steel ladle with an ergonomic handle
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a professional-grade forged high-carbon steel carving knife

Neighborly Grace

THE PRESENTATION: Slice the grilled pork tenderloins on the bias into thick medallions and fan them out on a large wooden board. Drizzle the herb-flecked melted butter over the top and garnish with charred lemon halves for a beautiful, rustic presentation.
THE POUR: Pair this juicy pork with a medium-bodied Pinot Noir served at 58°F in a Burgundy glass to highlight the herbal and citrus notes of the brine. For a non-alcoholic option, offer a chilled sparkling apple cider served in a champagne flute with a sprig of fresh mint.
THE VIBE: Covered Veranda. The warm afternoon sun and the aroma of the grill set a bright, cheerful mood for a relaxed family feast.

Chef’s Recommendations

Pickles Against the Fat: Pretty Pickles
A Herb Garden Match: Sheet Pan Roasted Veggies
Crudité Before the Grill: Pumpkin Hummus & Parmesan Pita Crisps
The Bright Greens: Street Corn Caesar Salad

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Grilled Pork Tenderloins

Grilled Pork Tenderloins

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps