Brined & Butterflied Grilled Pork Tenderloin

Learn how to brine, butterfly, and then grill pork tenderloin so it's flavorful, tender, and juicy.

Course Main Course

Servings

Combine all the brine ingredients into a saucepan over high heat.
Cook until the salt and sugar are dissolved.
Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside. If you make it the night before you can just chill it in the fridge and skip the ice.

Place the tenderloins onto a cutting board. Look for any thin, silver membrane (silver skin) on the pork. If it has some use a knife to remove it. Keeping the blade angled slightly upward and parallel to the meat, gently slice along the length to separate the membrane from the meat. Discard.
Use your knife now to make a lengthwise cut down the center of the tenderloin, making sure to stop at least ½ inch from the bottom. Be very careful about not cutting all the way through, stop short of the ½ inch if you need to. Open up the tenderloin like a book. Now it's ready for the brine.
Now take your tenderloins and place it in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for 2 hours.

Once the pork has finished it's soak, take it out of the bag, lightly rinse off the roast, and pat with a power towel to dry.
Preheat your grill to medium-high heat (about 400–450°F)
Once hot, place both tenderloins onto the center of the grill.
Cook for about 5 minutes, then flip the pork over. When it’s ready to turn, the meat should release easily from the grill grates without sticking.
Continue cooking until the pork reaches an internal temperature of 145°F when checked with an instant-read thermometer inserted into the thickest part of the meat.
Remove from the grill. Allow to rest for about 5 minutes. Serve with your favorite BBQ sauce.