My corn had a bit too much garlic and I wish I got a little char on it, but it was still delicious!
The pork tenderloin is excellent and I’ve made it a few times now. Here’s the recipe for anyone who wants to try it out.
Citrus Pork Tenderloin With Chipotle & Honey Glaze
Prep Time: 5 hr | Cook Time: 35 min | Total Time: 6 hr | Servings: 6-8
Description:
Pork loin is brined and brushed with a citrusy, sweet-and-spicy glaze. Serve thinly sliced on grilled baguette rounds for an elegant starter or pair with a crisp green salad as a main dish.
Ingredients:
1½lb (680g) boneless pork loin roast, trimmed
kosher salt and freshly ground black pepper
BRINE INGREDIENTS
⅔ cup kosher salt
⅔ cup packed light brown sugar
4 tbsp pickling spice
8 cups hot water
½ cup orange juice
GLAZE INGREDIENTS
½ cup orange juice
¾ cup honey
3 tbsp puréed chipotle peppers in adobo sauce
1 tbsp Dijon mustard
3 tbsp ancho chili powder
3 tbsp oil (not canola, it gives a strange taste)
1½ tsp ground coriander
1½ tsp ground cumin
1½ tsp Spanish paprika
TO MAKE THE BRINE
In a large bowl, whisk together salt, brown sugar, pickling spice, and water until salt and sugar have dissolved. Add ice cubes a few at a time until the liquid is no longer hot. Place pork in a large resealable bag, and add ½ cup orange juice and enough brine to cover. (Any extra brine can be refrigerated and saved for later use.) Squeeze out any excess air and refrigerate for 3 to 5 hours.
TO MAKE THE GLAZE
In a medium saucepan, combine all the glaze ingredients.
Place on the stovetop over medium heat and simmer until thick, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and set aside to cool to room temperature.
GRILL
Preheat the grill to 350°F (177°C) using direct heat with a cast iron grate installed.
Remove pork from the brine, pat dry with paper towels, and allow to come to room temperature. Season with salt and pepper to taste, then place pork on the grate, positioning it near the edge to keep the glaze from burning. Close the lid and grill until the internal temperature reaches 140°F (60°C), about 15 minutes per pound (approximately 30 minutes per kilogram). Turn the meat every 3 minutes while cooking, brushing with the glaze each time.
SERVE
Transfer pork to a serving platter and brush with more glaze. Let rest for several minutes. Thinly slice pork and serve.
Notes:
Use cast iron grill grate with direct heat @ 350°F
by Finite_Looper