Grilling Pork Tenderloin and a Brine for Pork

Ingredients- Brine

• 6 cups water
• 1/2 cup kosher salt
• 1/2 cup Dark Brown Sugar
• 2 Bay leaves  
• 1/2 tsp Herbes de Provence or Thyme 
• 6 tbsp mango chutney

Directions

1. Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely.

If grilling tenderloins...

1. Trim the silver skin off the tenderloins. Add the tenderloins to a large Ziplock or resealable plastic container. Pour brine over all and seal. 
2. Leave in the brine for 2-3 hours. Remove, rinse well, pat dry, and slather both sides with the mango chutney. Wrap in plastic and store in refrigerator until ready to grill. This recipe is great for entertaining as you can do your brining and prep the night before or in the morning. 
3. Bring the tenderloins to room temperature about an hour before grilling. 
4. Grill covered, 6 minutes a side on an oiled, preheated 400 degree grill.
5. Turn the heat down to 200. Place the tenderloins on the upper rack, cover, and continue to cook until the pork reaches an internal temperature of 145 for medium and 165 for well done. I cook mine to 160 as the meat will continue to cook as it rests. 
6. Rest meat 5 minutes, slice, and serve with your favourite mango salsa.