Source

This recipe was sourced from the below two recipes; combined and modified.

Special Equipment

  • Grill
  • Large container in which to brine tenderloins
  • Five 14-inch lengths of kitchen twine; oiled

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed
  • 3 tablespoons Salt
  • 1 ½ quarts cold water

Glaze

  • 1 teaspoon vegetable oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon red pepper flakes
  • ½ cup hoisin sauce (one 210 gram jar)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar

Preparation

Brine Tenderloin

  • Dissolve 3 tablespoons salt in 1 ½ quarts cold water in large container.
  • Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Holding thick end of 1 tenderloin with paper towels and using dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely covered with shallow grooves. Repeat with second tenderloin.
  • Submerge tenderloins in brine and let stand at room temperature for 1 hour.

Glaze

  • Heat oil in small saucepan over medium heat until shimmering.
  • Add in garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds.
  • Whisk in hoisin and soy sauce until smooth.
  • Remove pan from heat and stir in vinegar.
  • Transfer 1/3 cup glaze to bowl for grilling; reserve remaining glaze for serving.

Prep Tenderloin

  • Remove tenderloins from brine and pat completely dry with paper towels.
  • Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick end of 1 tenderloin matches up with thin end of other.
  • Evenly space twine underneath tenderloins and tie.

Grill

  • Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  • Leave primary burner on high and turn off other burner(s).
  • Clean and oil cooking grate.
  • Place roast on cooler side of grill, cover, and cook until meat registers 115 degrees, 22 to 28 minutes, flipping and rotating halfway through cooking.
  • Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 to 6 minutes.
  • Brush top of roast with about 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 to 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
  • Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Carefully remove twine and slice roast into ½-inch thick slices. Serve with remaining glaze.