Basil & Garlic Pork Tenderloins–Part I, the prep…

It is my firm opinion that every grill cook needs a supportive beverage. Preferably one with some alcohol in it. For this prep session I’ll be turning to an old favorite, Sam Adams Octoberfest.

Step 1: The Beer

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Step 2: Ingredients (Wet and Dry)

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This recipe is based upon a recipe from Adam Perry Lang’s BBQ25 cookbook. I revised it a bit using the fresh basil growing my garden in front of my house. There is nothing like using fresh herbs. Just bringing the basil in doors filled my downstairs with its smell. Here are the list of ingredients for the brine/marinade

Dry Ingredients Wet Ingredients
  • 3 tbsp kosher salt
  • 3 tbsp brown sugar (homemade)
  • 1 tsp blk pepper
  • 1 tsp Old Bay Seasoning
  • 1 tbsp onion powder
  • 1 tbsp dried crushed Aleppo Peppers (Williams-Sonoma
  • 1 bulb garlic
  • 1 bunch fresh basil
  • 6 cps cold water

Step 3: Making the Brine/Marinade

I guess this mixture is more a marinade than a straight brine. But  I guess it is functioning as a bit of both since it has kosher salt and brown sugar. Do yourself a favor and use fresh herbs and brown sugar. The payoff is worth it. After all, you will be eating this. In the picture below I’ve minced the garlic (peeled) and basil in my food processor. In the other container I’ve mixed the dry spices.

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Step 4: The tenderloins

My wife picked up this pack of pork tenderloins at our local Giant Supermarket. I was originally going to cook Bone-in Pork Loin Roasts, but these were on sale. As you can see, I was accommodating.

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Step 5 – Brining/Marinading

Here you see two tenderloins in a 1 Gallon ziploc freezer bag. I split the resultant mixture in half and poured it over the tenderloins in both bags. I plan on marinading these overnight and cooking them tomorrow. I’ll be back with the second half of this post after I cook these.

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One thought on “Basil & Garlic Pork Tenderloins–Part I, the prep…

  1. Pingback: Basil & Garlic Grill Roasted Pork Tenderloins–Part II (Cook) | PhillyGriller.com

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