13
Shor e l i n e S
|
2016 Vol :2
Pork Tenderloin with
Naked Pig Beer Brine and
Truck Stop Honey Barbecue Sauce
Ingredients
1 2-3 lb. pork tenderloin
For brine
12 oz. Naked Pig Pale Ale
4 oz. salt
4 oz. sugar
24 oz. water
1 tablespoon whole coriander
2 bay leaves
Instructions
In a small or medium stock pan,
combine all brine ingredients except
the beer and bring to a simmer until
the salt and sugar are completely
dissolved. Remove from heat and add
the beer. Allow to cool below 50°F
before adding to meat.
Brine and refrigerate pork loin for 2-4
hours, remove and gently pat the residual
moisture from the meat. Prepare smoker
or grill with an indirect fire on one side
and let the coals burn to a low glow.
After starting the fire, soak a few wood
chips of your choice (we prefer apple).
This will allow the wood to smoke more
than it burns. The ideal temperature to
smoke the pork loin will be 225-250°F.
Place wood chips on the coals, add
grilling rack and place pork loin on to
smoke for 45 minutes to an hour or until
you've reached an internal temperature of
145°F. Remove from the heat and let cool
for 5 minutes before slicing.
Variation: Use to brine chicken.
Allow smaller cuts of chicken or
pork to brine for an hour and larger
cuts or whole chickens four hours to
overnight. Make sure to keep the meat
refrigerated while brining.
All food photos by paul Jones
