Ingredients:
1/2 cup kosher salt
1/2 cup sugar
1 quart water
2 (1 pound) pork tenderloins
1/2 cup orange juice concentrate, thawed
3 large cloves garlic, minced
2 teaspoons Italian seasoning
Directions: Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry. Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside. Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs. Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill’s cooler side) and let tenderloins sit in covered until 150 degrees on a meat thermometer, about 5 minutes longer.
