RIBS & ROASTS
perfect grilled pork tenderloin
This master grilling recipe works perfectly, no matter how
you flavor the pork. Be sure to buy pork tenderloins that
haven’t been treated or soaked in any kind of solution by the
producer. (See the photo on p. 32.) Serves 4 to 5
½ cup kosher salt
½ cup granulated sugar
2 pork tenderloins (about
2 lb. total)
1 recipe Rosemary-Orange
Glaze (at right)
Freshly ground black pepper
to taste
1 recipe Orange Balsamic
Sauce (at right), for serving
(optional)In a medium bowl, mix the salt
and sugar with 1 quart cool water
until dissolved. Trim the tender-
loins 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.
Rub the brined tenderloins all
over with the Rosemary-Orange
Glaze, then season with pepper.
Or, season to taste with another
flavoring of your choice.Heat a gas grill, turning all the
burners to high until the grill is
fully heated, 10 to 15 minutes.
Put the pork on the hot grill
grate. Close the lid and grill
for 7 minutes. Turn the pork
over, close the lid, and grill for
another 6 minutes. Turn off the
heat (keep the lid closed) and
continue to cook the pork for
another 5 minutes. At this point,
an instant-read thermometer
inserted into the middle of the
thickest end of the tenderloin
should read 145°F to 150°F. (If
not, close the lid and let the pork
continue to roast in the residual
grill heat.) Remove the pork from
the grill and let rest for 5 minutes
before carving. Cut across the
grain into ½-inch slices and serve
immediately, with the Orange
Balsamic Sauce if desired.rosemary-orange glaze
This glaze for pork tenderloin is equally good
made with 2 tsp. dried rubbed sage instead
of the rosemary. Yields enough to glaze 2 pork
tenderloins¼ cup frozen orange juice concentrate, thawed
1 tsp. brown sugar
4 tsp. minced fresh rosemaryIn a small saucepan, bring the concentrate, brown
sugar, and rosemary to a simmer. Simmer until the mix-
ture reduces to about 2 Tbs. Set aside to cool slightly.orange balsamic sauce
Yields about 13 cup1 tsp. vegetable oil or olive oil
2 cloves garlic, minced
½ tsp. minced fresh rosemary
13 cup orange marmalade
4 tsp. balsamic vinegar
Heat the oil in a small saucepan over medium heat.
Add the garlic and rosemary and cook until fragrant and
sizzling, about 30 seconds. Stir in the marmalade and
vinegar. Heat until warm. After slicing the pork, add any
juices from the carving board to the sauce before serv-
ing. Pass separately when serving the pork tenderloins.2 racks baby back pork ribs (about
5 lb. total), silverskin removed
(see Test Kitchen, p. 88)
Kosher salt
¼ cup plus 2 Tbs. kecap manis (sweet
soy sauce; see Test Kitchen, p. 90)
¼ cup root beer
¼ cup sweet chili sauce, preferably
Mae Ploy brand
2 Tbs. hot chili sauce, preferably Sriracha
Let the ribs sit at room temperature for
about 1 hour.
Meanwhile, prepare a gas or charcoal grill
fire for indirect cooking over low (300°F)
heat (see Test Kitchen, p. 87). Lightly oil the
grill grates.
Sprinkle the meat side of the ribs with
2 tsp. salt. Arrange the ribs bone side down
in a single layer over the cool zone of the grill.Close the lid and cook the ribs until tender,
about 2 hours. To test if they’re done, insert a
knife into the rib meat—if it slides out without
pulling at the meat, they’re ready. The meat
should be tender but not falling off the bone.
Remove the ribs from the grill and transfer to
a large rimmed baking sheet lined with foil.
Increase the temperature of the indirect
grill fire to 350°F. In a medium bowl, mix the
kecap manis, root beer, and both chili sauces.
Set aside ½ cup of the sauce for serving. Brush
the ribs on all sides with the remaining sauce.
Return the ribs to the cool zone of the grill
and cook, turning once, until nicely lacquered,
about 15 minutes total.
Let the ribs rest, tented with foil, for about
10 minutes before cutting and serving with
the reserved sauce for dipping or for drizzling
over the ribs.sweet chili and root beer baby backs
You can find kecap manis and the two chili sauces called for here at an Asian
market or in a well-stocked supermarket. Serves 6 to 834 GRILLING 2019