PORK

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Grilled Pork

Ingredients

  • 1 Pork or Venison Tenderloin
  • 1 Tbs Extra Virgin Olive Oil
  • 1-2 Tbs Bob's World Famous Steak Seasoning

Total Time

80 Minutes

Place tenderloin on a meat platter and coat all sides with olive oil. Generously sprinkle all sides of the tenderloin with Bob's World Famous Steak Seasoning, wrap seasoned tenderloin in plastic wrap and refrigerate for 1 hour. Pre-heat grill to 350 degrees. Place tenderloin on the hot grill grate, grilling all sides for 7-10 minutes each. Place a meat thermometer in the thickest part of tenderloin and remove from grill when temp reaches 160 degrees. Let rest for five minutes before slicing.

*
We are required by law to inform you that consuming raw or uncooked food can increase you chance of acquiring a food borne illness.
USDA Recommended Safe Minimum Internal Temperature of: Pork - 160 °F

Meat Brine

Ingredients

  • 1 Gallon Water
  • ¼ Cup Bob's World Famous Steak Seasoning
  • 1 Cup Kosher Salt
  • ½ Cup Brown Sugar
  • 1 Garlic Bulb peeled and minced
  • 2 TBS Onion, minced
  • 1 TBS Course Black Pepper
  • 3 Bay Leaves, crushed
  • 2 Oranges, quartered
  • 2 Lemons, quartered

Total Time

120 Minutes

Combine all of the ingredients in a non-reactive container (plastic bowl or plastic pail) large enough to contain the brine solution and meat.

Completely submerge the meat in the brine solution for 2-3 hours, (must be refrigerated while in the brine). If brining a whole chicken/turkey a 6 hour brining time may be necessary.

Remove meat from the brine and rinse thoroughly with cold water. Place rinsed meat on a meat platter or other container, cover and refrigerate for a minimum of 45 minutes.

Once the meat is well rested, remove from the refrigerator, season generously with BWFSS. Pre-heat the grill to 350°, place meat on hot grill and seer each side of the meat. Continue cooking the meat until it reaches FDA recommended internal temperature.

Helpful Hints
The brining time is critical; too much time in the brine and the meat will be salty, too little time in the brine and you will miss the 'magic' of brining.

The 'resting period' after the brine is also very important. Once the meat has been removed from the brine and rinsed thoroughly, it must rest for a minimum 45 minutes. It can remain resting, while being refrigerated, (for longer than 45 minutes), but never shorter.