Apple Curry Grilled Pork Tenderloin
Article and photo by Lisa Crockett
Combine salt and sugar with four cups water in a large bowl, stirring until dissolved. Soak tenderloin in the salt and sugar solution, in the refrigerator, for at least 30 minutes (or a maximum of two hours.) While the tenderloin soaks, stir together vegetable oil, curry powder, and juice concentrate in a small saucepan; simmer gently over low heat, stirring constantly, until mixture thickens and reduces by about half – 15 minutes or so. Allow glaze to cool slightly. Rinse tenderloin, pat dry, then coat with apple curry glaze. Heat grill to high and grill each side of the tenderloin, seven minutes per side. Turn grill off but keep the lid closed for about five more minutes to allow pork to continue cooking – tenderloin is done when an instant-read thermometer reads 145 to 150 degrees. Let meat rest for five minutes before slicing thinly and serving.
