This master braai recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.
– 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
Optional Fruit Salsa – Orange Balsamic Sauce, or Mango Chutney Sauce for serving (optional).
Brine the tenderloins
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Season and braai:
Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.
Use a charcoal grill and prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.