Ingredient List:
- 1 — whole Pork Tenderloin well chilled
- 2–3 oz — Szeged’s Chicken Rub
- 1 pkg — Steven Raichlen’s American Brine
- 3 Tbsp — Village Square Garlic Seasoned Oil
- 1 — Jaccard
- 1 — Vacuvin
Instruction:
In the Vacuvin mix the Brine as directed, the flavor intensifies the longer it rests. Take the chilled loin and slice it into 2″ medallions. Trim off any excess fat from meat. Use the Jaccard on only one side of the meat, making the penetrations ~ ¾ to 7/8 of the way thru each piece, taking care not to penetrate all the way to the opposite side of the meat. Place all of the loin pieces into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Set in the refrigerator for about an hour. Prepare your grill and any other dishes at this time.
Remove the loin medallions from the Brine, and pat each piece dry with paper towels. Coat the meat lightly with Garlic Seasoned Oil and then a light to medium coat of the Szeged’s Chicken Rub, on all sides.
Preheat the grill to high heat (2–3 sec hand hold). Cook the loin medallions, on a griddle, with the punctured side down to lock and seal the holes, thereby trapping the moisture inside each piece. Sear each side on high direct heat for ~ 3 to 5 minutes, until both sides and edges are well browned. Then set the meat into a medium heat zone (5–6 sec hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 160°…. Transfer to a serving dish and let the loin medallions rest about 5 minutes. You may drizzle or serve Sauces on the side best with Raichlen’s Smoked Apple, Raichlen’s Cabernet or Jim Beam’s BBQ Sauce, as enjoying at the table.
Enjoy!!
