{"product_id":"rotisserie-brined-pork-tenderloin","title":"Rotisserie Brined Pork Tenderloin","description":"\u003cp\u003eIf you're looking to shake up your Easter table this year, here's an idea worth trying: brine a pork tenderloin overnight, spit it on the rotisserie, and let it slowly turn to juicy, flavour-packed perfection. It's a lovely alternative to a big glazed ham — impressive enough for a crowd, but genuinely straightforward to pull off.\u003c\/p\u003e\u003cp\u003eThe brine is the real hero here. A simple salt, sugar, and herb solution works overnight to season the meat all the way through and keep it wonderfully moist as it cooks over indirect heat on the rotisserie. The result is pork that's tender, fragrant, and anything but dry.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003ch3\u003eFor the Brine\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 litre cold water\u003c\/li\u003e\n\u003cli\u003e60g fine salt\u003c\/li\u003e\n\u003cli\u003e50g light soft brown sugar\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, lightly crushed\u003c\/li\u003e\n\u003cli\u003e1 tsp black peppercorns\u003c\/li\u003e\n\u003cli\u003e2 sprigs fresh rosemary\u003c\/li\u003e\n\u003cli\u003e2 sprigs fresh thyme\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFor the Pork\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2 pork tenderloins (approximately 400–500g each)\u003c\/li\u003e\n\u003cli\u003e1 tbsp rapeseed oil\u003c\/li\u003e\n\u003cli\u003e1 tsp smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c\/li\u003e\n\u003cli\u003e½ tsp fine salt\u003c\/li\u003e\n\u003cli\u003e½ tsp freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine the pork (the night before):\u003c\/strong\u003e Combine all the brine ingredients in a saucepan and warm gently, stirring until the salt and sugar have fully dissolved. Remove from the heat and allow to cool completely to room temperature — do not add the pork while the brine is warm. Once cool, transfer to the fridge until cold, then submerge the pork tenderloins in the brine. Cover and refrigerate for at least 8 hours, or overnight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the pork:\u003c\/strong\u003e Remove the tenderloins from the brine and pat thoroughly dry with kitchen paper. Discard the brine. Mix together the rapeseed oil, smoked paprika, garlic powder, dried thyme, salt, and pepper to form a loose paste and rub it all over the meat. Allow to rest at room temperature for 20–30 minutes while you set up your grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet up the rotisserie:\u003c\/strong\u003e Preheat your grill for indirect cooking at around 190–200°C. Fit the tenderloins onto the rotisserie spit, trussing them together end-to-end if needed to balance the load. Secure firmly with the rotisserie forks so the meat spins evenly without wobbling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e With the rotisserie motor running, cook the tenderloins over indirect heat for 25–35 minutes. The meat will spin continuously, basting itself in its own juices and developing a beautifully even crust all the way round.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck the temperature:\u003c\/strong\u003e Use an instant-read thermometer to check the internal temperature — you're looking for 75°C throughout. When it reaches that, remove the spit from the grill.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer the tenderloins to a board, tent loosely with aluminium foil, and rest for 10 minutes before slicing. This lets the juices redistribute so every slice stays moist.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Slice thickly on a diagonal and serve straight away. Works beautifully alongside roasted new potatoes, a mustardy green salad, or whatever your Easter table calls for.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":58020727882112,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-brined-pork-tenderloin-3514670.jpg?v=1777795390","url":"https:\/\/kitcheninthegarden.co.uk\/products\/rotisserie-brined-pork-tenderloin","provider":"Kitchen In The Garden","version":"1.0","type":"link"}