Brine pork tenderloin in a solution of about 1/2 cup salt, 2-3 tablespoons sugar and about a quart of water for about an hour. Start pre-heating your grill about a half an hour before you want to grill. You'll want a temperature of about 450*.
Place the fennel seeds and the peppercorns in a ziplock plastic bag. Using a kitchen mallet, gently crush the seeds and peppercorns until they are broken, but not savaged to dust. Add the salt and the minced garlic to the mixture and shake to mix. Dump the mixture onto a rimmed cookie sheet. Remove the pork tenderloin from the brine and pat dry with paper towels until the meat is as dry as you can get it. Brush the pecan oil (or high-heat oil of your choice) onto the meat. Roll the tenderloin in the fennel/pepper/garlic mixture, pressing the mixture into the meat so it's well-coated.
Place the spice mixture-coated tenderloin on the pre-heated grill. Mr. Stone Soup is the tenderloin grill master. He grills our tenderloin for about 16 minutes total--4 minutes per side. ***PLEASE NOTE--this timing will yield a tenderloin that is still a little pink inside, which is the way we like it. If you like your pork a little more well-done, then you'll want to leave it on the grill for a little longer. But beware: an overcooked pork tenderloin is a tough and angry pork tenderloin, so watch your cooking time!*** In general, you're going for a temperature of about 145-150*.
Remove tenderloin from grill and let rest under aluminum foil for about 5 minutes before cutting into it.
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Keri Williams
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Hi! I'm Keri--thanks for visiting my site! I'm an avid cook with a passion for meal planning and resourcefulness in the kitchen. I hope you enjoy my menu ideas and recipes!
