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Grill-Roasted Pork Tenderloin
With Orange, Sage and Garlic Rub

6 to 8 servings

• 3 tablespoons kosher salt
• 1/2 cup sugar
• 2 pork tenderloins,
  1 1/2 to 2 pounds total,
  trimmed of silver skin
• 2 large garlic cloves, minced
• 1 tablespoon grated orange zest
• 1 tablespoon chopped fresh sage leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon orange marmalade
• 1 tablespoon extra-virgin olive oil

In a bowl, dissolve the salt and sugar in 2 cups of hot water. Stir in 2 cups of cold water; cool the mixture to room temperature. Add the tenderloins, cover the bowl with plastic wrap and refrigerate about 1 hour. Remove the tenderloins from the brine, rinse well and dry thoroughly with paper towels. Set aside.

In a small bowl, mix the garlic, orange zest, sage, black pepper, salt, marmalade and oil until well combined.

Preheat the grill to high. Rub the tenderloins with the seasoning mixture. Grill the tenderloins, covered, until well browned on three sides, about 31/2 minutes on each side. Grill on the fourth and final side until well browned and an instant-read thermometer inserted into the thickest part of the tenderloin registers 145 degrees (or until the meat is slightly pink in the center), about another 21/2 minutes.

Transfer the tenderloins to a cutting board, cover with a piece of foil, and let rest about 5 minutes. Slice crosswise into 1-inch thick pieces and serve.

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