I rented a summer home this July with my family in Stonington, CT. We have my cousin Ron, my sister inlaw Yin and my parents' housekeeper from Shanghai; all happen to be great cooks.
Since we have 14 to 22 of us every day for dinner, one evening we brined a whole pork tenderloin that yielded about 8 lbs. We marinated it with apple cider, honey, crushed light peppercorn, rosemary, thyme, lots of garlic and sea salt. Of course, we immerse the ingredients in water overnight in the refrigerator. Occasionally turning the porkloin overtime. Since our hosts have 11 acres of garden, fresh flowers and herbs, I use a mixture of rosemary and silver thyme processed with six cloves of garlic, extra virgin olive oil, salt and pepper (for basting).
• Prepare to raise the heat very high
• Remove the meat out from the refrigerator half an hour before grilling.
• When the temperature of the grill reaches its peak, place the pork loin on the rack until it chars on both sides. Then turn down the temperature to low.
• Afterward, put the cover down for about 30-45 minutes. Occasionally turn the meat and brush with the olive oil mixture mentioned previously.
• It is perfectly fine for the meat to be a touch pink. Let it cool and then slice. It's deliciously moist and juicy.
• Serve with grilled summer peaches and swiss chard on the side to add to a perfect meal.