Sunday Best Grilled Pork Tenderloins

MAKES 6 to 8 SERVINGS

Brine
¼ cup coarse salt
2 tablespoons granulated sugar
1 tablespoon black peppercorns
8 cups water
1 large lemon, sliced
4 fresh bay leaves
1 large head of garlic, cloves peeled
4 (8 to 10-ounce) pork tenderloins

Place the salt, sugar and peppercorns into a large pot. Pour in the water. Add the lemon, bay leaves and garlic cloves. Bring to a boil over medium high heat. Cool to room temperature. Place the tenderloins into the brine. Cover and refrigerate for at least 4 hours and up to overnight. (You can alternatively place the tenderloins into a large plastic bag and pour the brine over top.)
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Pork
½ cup butter, 1 stick
8 large garlic cloves, peeled and minced, about 3 tablespoons
1 bunch of mixed herbs (rosemary, thyme, sage leaves, oregano, parsley, mint)
2 tablespoons Montreal Steak Seasoning
2 teaspoons coarse salt

Melt the butter in a saucepan over medium low heat. Add the garlic. Remove from the heat.
Tie the herbs together at one end to make an herb brush. You will be dipping this herb brush into the butter.

Remove the tenderloins from the brine and pat dry. Rub the seasonings into the meat, using the herb brush.

Heat an outdoor grill. Place the tenderloins onto the grill. Carefully brush the tops with the herb brush, dipped in butter. The fire will flare, so be careful. Turn the tenderloins every 3 to 5 minutes, a quarter of a turn, and baste with butter. Cook until the internal temperature reaches 135°.

Pour the remaining butter baste onto a wood cutting board. Chop the (now cooked) herbs on the board. Remove stems. Transfer the tenderloins to the board. Turn to coat with herbs and butter baste. Cover with foil and rest for 10 to 15 minutes. Cut the tenderloins into thin, diagonal slices.