Brined, Barbecued Pork Tenderloin; French relations

In case you were thinking that all I served for dinner the other night was Carrot Cake and Lemon Bars….

For the main course I served Brined Pork with Oven Roasted New Potatoes.

Brining keeps meat moist and tender during cooking and is particularly well-suited to pork.

The tenderloin cooks quickly on the barbecue, and the rub adds even more flavors to it. Remember, slightly pink is now okay for pork, and over-cooking can ruin the best efforts….

Brined, Barbecued Pork Tenderloin

Total time: 40 minutes  with 10 minutes earlier


  • 1 pork tenderloin, 14oz (400gr)
  • The Brine:
  • 2 cups very cold water or water and ice, mixed
  • 1/2 cup hot water
  • 2 tbs sea, kosher or other coarse salt
  • 3 tbs brown sugar
  • 1 tbs instant coffee
  • 1 tbs red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp juniper berries
  • 1 tsp mustard seeds
  • The Rub:
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • The Barbecue Sauce:
  • 3/4 cup (6oz, 180ml) tomato sauce
  • 1/4 cup (2oz, 60ml) ketchup
  • 2 tbs molasses
  • 2 tbs Balsamic vinegar
  • 1 tbs soy sauce
  • 2 tsp Dijon-style mustard
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 clove garlic, crushed

Brined, Barbecued Pork Tenderloin


  • Earlier in the day, at least 2 hours and up to 12 hours before cooking, combine hot water, coffee, sugar and salt in a deep bowl. Stir until dissolved.
  • Add remaining ingredients for brine, stir until combined,
  • Add pork, making sure that it’s totally covered. 
  • Refrigerate, turning occasionally, until ready to cook.
  • When ready to cook, remove pork and pat dry with paper towels.
  • Discard brine.
  • Mix all ingredients for the rub and sprinkle on all sides of pork, patting it lightly to stick.
  • Cook on barbecue grill for 15 – 20 minutes, turning to brown all sides.  Internal temperature should reach 145F (62C) or until only slightly pink in center.
  • Remove and let rest a few minutes.
  • Combine all ingredients for barbecue sauce in a small saucepan. Cover and simmer for 5 minutes.
  • Carve into pork into 1″ (2.5cm) thick slices. Spoon some Barbecue Sauce on each plate, top with pork and serve.

School’s out for summer.

For our last day of class we had a Scrabble tournament.

In French of course.

It was fun, and, surprisingly easy.

One of the things that is striking when you study another language, is the amount of things that aren’t easily translatable.

At least once in every class we come across a concept or action or description that has one word in French or English, but takes an entire phrase in order to express it in the other language – if one even can..

There is no French word for ‘rude’ for example. A person can be impolite or poorly raised or not very nice – all of which express something slightly different.

Either we, as students, are getting the best of French language or it’s just kinder and gentler than English.

One of my favorites is the French term for the ‘in-laws’.

Mother-in-law is belle-mère – beautiful mother.

Father-in-law is beau-père – handsome father

Belle-mère is also the term for step-mother; beau-père for step-father

Aren’t those just, well, nicer than the English words?

A sister-in-law or step-sister is bellle-souer; brother-in-law or step-brother is beau-frère.

Step-children are beaux-enfants – a step-daughter, and daughter-in-law, being belle-fille and step-son / son-in-law being beau-fils.

Yes, it can be confusing…. One cannot be certain if someone is talking about a step-mother or a mother-in-law….

Unless you know the person your talking to, of course.

Now that I think about it, if you don’t know the person you’re talking to well enough to know the relationship of the person they’re referring to – it’s probably not really your business…..

It allows one to refer to people in your life without going into details about your life.

I rather like that.


4 thoughts on “Brined, Barbecued Pork Tenderloin; French relations”

  1. In view of todays weather, ongoing work in the bathroom and passage and stocks to hand, I did the pork loin with red wine & olives tonight. It was superb and hit the right note with my hard working husband! The lemon slice would have as well but I was too busy painting walls to do that. I will make it sometime – it sounds delicious.

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