wokonmedium Raspberry Chocolate Pork Tenderloin

wokonmedium

Ingredients

Brine

¾ C kosher salt

¾ C Sugar

4 C boiled water

1 small onion chopped

2 cloves garlic chopped

1 tsp crushed red pepper

2 tsp ground mustard

2 tsp Old Bay seasoning

2 tsp chili powder

2 tsp pepper

Mix water salt and sugar and stir until dissolved.  Add remaining ingredients and then add 6C cold water.  Make sure liquid is cool, use ice in place of some of the water to shorten cooling time.  Place pork tenderloins in and brine in the fridge for 2 to 12 hours

Instructions

Rub

1/3 C brown sugar

2 tsp onion powder

2 tsp garlic powder

1 tsp salt

2 tsp pepper

2 tsp Dutch chocolate cocoa powder

½ tsp ground chipotle

1 tsp ground ancho chili pepper

1 tsp smoked Spanish paprika

Remove tenderloin from brine, rinse and pat dry.  Mix rub ingredients together and press into loin.  Cover and let stand in the fridge 20-30 minutes.

Sauce

1C seedless raspberry preserves

½ BBQ sauce

1 clove garlic minced

½ chopped onion

1 tsp chili powder or 1 diced chipotle pepper

Simmer ingredients together for 10 minutes.  Remove from heat let stand while your grilling.

Preheat grill to 350 degrees (dome temp) with Maple or Pecan wood chips or chunks.   Grill direct about 8 minutes on each side to sear.  Place sauce in a 9 x 13 pan.  Remove loins from heat and roll around in sauce and replace on grill.  Repeat every 5-7 minutes until internal temp reaches 155 degrees remove, cover with foil and allow to rest for 5-7 minutes. Slice and serve with remaining sauce.  

Notes

Number of Servings: 2 tenderloins=6-8

Time to Prepare: :45 activ/2-12 inact