Preparing for a grilled pork had to be one of my favorite dishes of all time. It 'been a staple of my regular kitchen arsenal of years, but in recent years I have worked in a charcoal grill, rather than a gas grill, and the way I like grilled pork, it was just too many problems with small, portable grill I had (it was all I had access to). I tried several times, but it was not only a challenge, a complete pig, Loin grilled to suit small, but I've never been able to handle the heat well enough control of the kitchen, as I wanted. Now I have a new Viking gas grill to work with ... oh boy, oh boy, oh boy!
What's cooking pork tenderloin on the grill is that it is easy to get really good results, and really impress your friends, relatives or anyone else at the table. Added to this is that pork is healthy enough to cook. Porkis very low in fat, and is very adaptable to many different recipes. It also takes on flavors well, so if you rub a wet or dry, or maybe a marinade (from a simple store-bought Italian dressing that something I like a lot of desire to add more fancy, homemade concoctions told for generations. ..) The only thing you need to be careful, is that pork is because a low-fat meat, it tends to dry out quickly if he is not preparedproperly.
So, how do you properly prepare? Well, it's one thing you can do (technical bought Italian dressing for business I just mentioned) to soak your fillets in brine for 10 to 12 hours, 24 hours or even longer if you want. Sun is simply salt water. You can use 2-3 tablespoons of salt well (I prefer kosher salt, but many people swear by sea salt) for a liter of water, add the pork and let it soak, covered, infridge. Doing this will help ensure you have a nice, juicy pork loin when you take it off the grill.
As for grilling, you will need to cook on 2 different temperatures. This is why I like my new gas grill so much; I can crank it up to get it good and hot, then just turn the dial down when it's time to slow cook.
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