Buttermilk Pork Tenderloin + Grilled Cherry Salad

Name: Buttermilk Pork Tenderloin + Grilled Cherry Salad
Ingredients: ¼ cup [60 ml] olive oil; ¼ cup [60 ml] sherry or red wine vinegar; ¼ cup [60 ml] sherry or red wine vinegar; Neutral oil; 2 cups [320 g] sweet cherries, pitted and halved; 1 cup [240 ml] buttermilk; 4 sprigs thyme (optional); 1 cup [160 g] bulgur or couscous, steamed according to the package instructions; 10 sprigs parsley, leaves picked; Freshly ground black pepper; 1 cup [160 g] bulgur or couscous, steamed according to the package instructions; 1 pork tenderloin (about 1 Lb [455 g]); Salt; 1 Tbsp brown sugar

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

This buttermilk brine, which is equally at home on chicken or lamb, adds a tenderizing level of acidity, and the lactose in the milk encourages deep browning as the meat grills.

Ingredients

1 pork tenderloin (about 1 Lb [455 g])
1 Tbsp

Garnish
Main course

Method

Rub the pork all over with the brown sugar and 1 tsp of salt, then place into a sealable container or bag. Add the buttermilk and thyme (if using) and squish it around to coat evenly. Let the pork cure in the fridge for at least 4 hours or overnight.

Heat a grill to medium. Grill the pork for 3 minutes on each side. When the internal temperature reaches 135°F [57°C], remove from the gri