Spanish-Style Brined Pork Tenderloin

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield: 6 servings (serving size: about 3 ounces pork)

Ingredients

• 3 1/2  cups  water
• 1/4  cup  kosher salt (such as Diamond Crystal)
• 1/4  cup  sugar
• 1/4  cup  sherry vinegar
• 1  cup  ice cubes
• 1  (1 1/2-pound) pork tenderloin, trimmed
• 2  tablespoons  paprika
• 2  teaspoons  sugar
• 1  teaspoon  freshly ground black pepper
• 1  teaspoon  chopped fresh sage
• 1  teaspoon  chopped fresh thyme
• 2  garlic cloves, minced
• 2  teaspoons  olive oil
• Cooking spray
• 2  teaspoons  sherry vinegar

Preparation

Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

Combine paprika and next 5 ingredients (paprika through garlic).

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

Nutritional Information

Calories: 169 (30% from fat)

Fat: 5.7g (sat 1.6g,mono 2.9g,poly 0.7g)

Protein: 24.2g

Carbohydrate: 4.5g

Fiber: 0.6g

Cholesterol: 74mg

Iron: 2.1mg

Sodium: 343mg

Calcium: 18mg