Beach House Kamado (Brined) Pork Tacos with Corn Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 2 pork tenderloins, trimmed of silver skin
  • 12 corn tortillas
  • Taco toppings as desired ( such as Mexican crema, cilantro, Cjojita cheese)
  • For the Brine:
  • 1½ qts distilled water
  • 5 T kosher salt
  • 4 T rated piloncillo (Mexican sugar)
  • 1,2 t ground dried chile
  • ½ t dried oregano
  • ½ t dried minced garlic
  • ½ t dried minced onion
  • For the corn salsa:
  • 1½ c corn kernels, drained if using canned
  • ½ c black beans, drained and rinsed
  • ½ c diced red onion
  • 1 poblano chile fire roasted, peeled and seeds removed)
  • ¼ c chopped fresh cilantro
  • Juice from 2 lime, preferably grilled
  • 1 t kosher salt, or to taste
  • ¼ t ground cumin
  • ¼ t ground black pepper, or to taste
  • ¼ T sugar
  • For the rub:
  • 1½ t seasoned salt
  • 1½ t chili powder
  • ⅓ t granulated garlic
  • ⅓ t dried oregano
  • ½ t ancho chile powder
Instructions
  1. Mix the bine ingredients together in a medium saucepan and bring to a strong simmer over medium-high heat. Remove from the stovetop and let rest for 15 minutes. Cool to 40 degrees by putting an ice bag in the brine and placing it in the fridge or freezer.
  2. Remove the ice bag and place the pork in the brine. Refrigerate for 6 to 8 hours.
  3. In a bowl, mix together all the salsa ingredients. Taste for seasoning and add salt and pepper as desired, Refrigerate until ready to serve,
  4. setup your Kamado for direct heat and preheat it to 450 Fahrenheit.
  5. Stir the rub ingredients together in a small bowl.
  6. Remove the pork from the brine. Rinse, dry thoroughly, and season with the dry rub.
  7. Place the tenderloins on the main grill grate and close the dome lid. Grill, turning every 5 minutes until they reach an internal temperature of 145 degrees, about 25 to 30 minutes.
  8. while you let the meat rest for 5 minutes, wrap the tortillas in a single tack in foil and warm them on the grill for about 20 seconds per side.
  9. Slice the meat thinly and serve on he corn tortillas along with the salsa and any other topping you wish.
Recipe by Food Musings at http://foodmusings.ca/heart-smart-cooking/beach-house-kamado-brined-pork-tacos-with-corn-salsa/