Grilled Pork Tenderloin with Greek Aioli

Recipe created by Jenn's Food Journey

3 cups water
2 Tablespoons kosher salt
2 1/2 Tablespoons granulated sugar
3 garlic cloves, crushed and minced
1 teaspoon white pepper
1 1/4 lbs pork tenderloin
6oz Greek yogurt
1 Tablespoon lemon juice
1 Tablespoons red wine vinegar
2 teaspoons dried oregano
For the aioli -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon lemon juice
1/2 teaspoon Greek seasoning (if you do not have this, you can use a mixture of oregano, garlic, pepper, and marjoram)


Mix together the water, salt, sugar, garlic, and pepper until the sugar has dissolved.  Put the tenderloin in a resealable bag or deep dish and pour the brining liquid over top of it.  Seal the bag and place in the refrigerator for at least 2 hours.  Remove from the brining liquid and thoroughly rinse under cool water.  Pat dry and place in shallow dish.

In a small bowl, mix together the yogurt, lemon juice, red wine vinegar, and oregano until smooth.  Slather/pour the mixture all over the tenderloin, making sure to cover all sides.  Cover with plastic wrap and allow to marinate for at least 2 hours.

Meanwhile, mix together all the ingredients for the aioli until well combined.  Cover and place in refrigerator until ready to use.

Preheat your grill to 350 degrees F.  Using tongs, dip a wad of paper towel in oil and rub on the grill grates.  Shake off as much of the yogurt mixture as you can from the pork and grill over direct heat for 18-20 minutes, turning 3 times, or when the pork reaches 140 degrees F.  Remove from the grill and allow to rest for 10 minutes.  Slice and serve with aioli.  Enjoy!