Completely submerge the pork in this vanilla-flavored brine for maximum flavor impact.
- Yield: 14 Servings
- ½ cup cognac
- ¼ cup sugar
- 3 Tbsp kosher salt
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh sage
- Tbsp vanilla extract
- 1½ tsp fennel seeds
- 1½ tsp coriander seeds
- 1½ tsp black peppercorns
- 2 bay leaves
- 1 vanilla bean, split lengthwise
- 4 (¾-lb) pork tenderloins Gingersnap Jus
How to Make It
- Combine first 12 ingredients and 3½ cups water in a bowl; stir well. Remove silver skin from pork tenderloins, leaving a thin layer of fat.Place 1 (2-gal.) zip-top plastic freezer bag inside another 2-gal. zip-top plastic freezer bag. Place tenderloins in the inside bag; pour cognac brining mixture over tenderloins. Seal both bags, and chill 24 hours, turning occasionally. (Double bagging is a precaution to avoid spills.)
- Preheat grill to 350° to 400° (medium-high) heat. Remove tenderloins from bag; discard brine. Pat tenderloins dry with paper towels.
- Grill tenderloins, covered with grill lid, 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. Remove from grill; let pork stand 10 minutes. Cut pork diagonally into slices, and arrange on a serving platter. Serve with Gingersnap Jus.