No, even we can’t live only on pulled pork barbecue. Now that we’ve taken you through the fat trenches with delicious pulled pork aplenty, here’s sensible lean tenderloin that’s quick to brine and broil. Don’t overcook it, or it will taste like sensible shoes. Take the flavor in any direction with your choice of dry rub. The cider-soy brine is essential for keeping the “tender” in the ultralean tenderloin and adds a nice penetrating flavor that’s impossible to get with a quick topical seasoning. Change up the brine to keep things interesting. Any of the brines on pages 77 to 78 will perform the same juicy service.
Recipe information
Yield
makes 6 servings
Ingredients
For the Brine
Preparation
Step 1
COMBINE all the brine ingredients in a large sealable plastic bag set in a bowl.
Step 2
ADD the tenderloin. Seal the bag and massage it gently to blend the ingredients. Refrigerate the tenderloin for 1 to 4 hours.
Step 3
REMOVE the tenderloin from the brine and discard the liquid. Rinse the tenderloin, pat dry, and place on a rimmed baking sheet. Heat the broiler.
Step 4
COAT all sides of the tenderloin lightly with vegetable oil and sprinkle with the dry rub.
Step 5
BROIL the tenderloin about 4 inches from the heat source for 20 minutes, turning once during broiling. Test for doneness. The internal temperature should be 150°F to 160°F.
