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Made this with a dry brine of salt and brown sugar. Turned out very salty though.
Wet brine from an hour was great!
Cooked on grill by searing on high then top rack at 350 for 20 minutes (1.33 lbs)
1/2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe concentrated fruit glaze (use Sweet Chili Glaze, Rosemary-Orange Glaze, Curry-Apple Glaze, or one of your own creations)
Freshly ground black pepper to taste
1 recipe Fruit Salsa, Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional)
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