Apricot Darjeeling Tenderloin
Pitmaster note: Normally brine recipes call for herbs to balance the heavy salty-sweet liquid with earthy flavor, but this recipe uses Darjeeling tea to highlight the citrus of the apricot nectar.

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Ingredients
Brine
-
water
1 cup
-
apricot nectar
0.75 cup
-
Darjeeling tea bag or 2 tablespoons loose leaf tea
1
-
kosher salt
5 tbsp.
-
sugar
0.25 cup
-
garlic, crushed
2 cloves
-
fresh thyme
2 sprigs
-
rosemary
1 sprig
-
bay leaf
1
-
black pepper, freshly ground
1 tsp.
Dry Rub
-
turbinado sugar
2.25 tsp.
-
kosher salt
1 tsp.
-
paprika
0.75 tsp.
-
garlic powder
0.5 tsp.
-
celery salt
0.25 tsp.
-
curry powder
0.25 tsp.
-
black pepper, freshly ground
0.25 tsp.
-
whole pork tenderloins, about 1¼ lb. each
2
Credit: Created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal
For safe meat preparation, reference the USDA website.

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