|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork tenderloin is excellent on the grill, since it stays tender after a relatively short cooking time. Because it's so lean, however, tenderloin can easily dry out. In this recipe, the pork gets a double dose of juiciness, first with the initial brining (allow at least four hours for this step), and then with the pork sausage stuffing.
- 1/2 cup Kosher salt
- 1/4 cup brown sugar
- 4 sprigs fresh oregano
- 4 cups water
- 2 pork tenderloins (1 to 1-1/4 pounds each)
- 1 tablespoon olive oil
- 1 small onion, minced
- 4 garlic cloves minced
- 1 tablespoon fresh oregano leaves, minced
- 1/2 pound pork sausage
- a dash Freshly ground pepper
- 1/4 pound sliced provolone cheese
- 4 tablespoons Vegetable oil
Brine the pork tenderloin: combine the Kosher salt, brown sugar, oregano sprigs and water in a large pot over low heat, stirring to dissolve the salt and sugar. Take the pot off the heat and let the brine cool completely (you can add several ice cubes to assist in the cooling down).
When the brine is cooled, lay the pork tenderloins in a glass baking dish (or alternatively, in food-storage plastic bags), and cover with the brine (including oregano sprigs). Cover with plastic wrap and refrigerate 4 to 6 hours.
Prepare the stuffing: heat the olive oil in a small saute pan over medium heat. Add the minced onion, garlic and minced oregano leaves, and saute 2 to 3 minutes until softened. Allow to cool completely, then mix together with the pork sausage, 1/2 teaspoon Kosher salt and several good grinds of fresh pepper in a bowl.
Remove the tenderloins from brine, and discard the brine. Pat the tenderloins dry with paper towels. Cut each tenderloin down the center length-wise, without cutting all the way through, leaving 1/2-inch thickness.
Lay each tenderloin between 2 pieces of plastic wrap, and gently pound to 1/4-inch thickness into a rectangle. Discard the plastic wrap.
Spread the sausage mixture evenly over each tenderloin, leaving a 1-inch border all around. Cover the sausage layer with the sliced provolone.
With the long side facing you, tightly roll up the tenderloin away from you, tucking in the ends. Secure the tenderloins with kitchen string at 2-inch intervals. Lightly brush the tenderloins with vegetable oil and season with Kosher salt and pepper.
Heat the grill to high with the cover closed. Keep the far right burner on, but turn off the other burners. Oil the grill grate, then lay the tenderloins on the unlit side. Cover the grill and cook 20 to 25 minutes, until the internal temperature reaches 138°F to 140°F on an instant-read thermometer.
Transfer the tenderloins to a cutting board and loosely cover with foil for 20 minutes. Cut off the kitchen string, slice the tenderloins into 1/2-inch slices, and serve.