2 quarts water
½ cup kosher salt
½ cup sugar
1 bay leaf
2 cloves garlic, smashed
1 teaspoon black peppercorn, coarsely smashed
2 pounds (about 2) pork tenderloins
2 Tablespoons cumin seeds
2 teaspoons black peppercorns
1 Tablespoon coriander
1 ½ Tablespoons red chili powder
1 Tablespoon kosher salt
½ teaspoon cinnamon
½ teaspoon hot red pepper flakes
2 large cloves garlic, finely chopped
1 cup fresh cilantro, coarsely chopped
2 cups fresh flat-leaf parsley, coarsely chopped
2 Tablespoons lime juice
½ cup olive oil
1 teaspoon kosher salt
Heat oven to 350°F.
Mix Brine: Mix water, salt, sugar, bay leaf, garlic and black peppercorns in a large bowl or pot. Immerse the pork in the brine and refrigerate for 1/2 hour-1 hour. Remove pork from the brine and pat dry.
Combine Spices: Grind cumin, peppercorns and coriander in a spice grinder. Pour ground spices into a bowl and add the chili powder, salt, cinnamon and red pepper flakes. Stir to combine with a fork.
Prepare Pork: Rub the pork with the spice mixture. (Wash your hands thoroughly right afterwards!)
Grill Pork: Preheat a grill to medium-high heat (or if cooking inside, a rigged stove-top grill). Add the pork to a hot grill and cook for about 3 minutes until a nice color forms (don't burn spice rub, light grill marks are ok). Transfer the pork to a sheet pan, grill marks facing up. Finish cooking in the oven until done, about 10-15 minutes. (150°F when tested with a meat thermometer). Transfer pork to a cutting board, tent with foil and let rest at least 5 minutes before slicing.
Chimichurri Sauce: Mix the chopped garlic, parsley and cilantro in a medium bowl. Add the lime juice, oil, and salt. Stir to combine. Slice the pork and serve with a tablespoon of the sauce.
Recipe created by Parties That Cook®