Grilled Southwest Salad with Pork Tenderloin

Mix all brine ingredients until the salt and sugar has dissolved.

Trim pork tenderloin of the tough silver skin.

Put trimmed tenderloin into a resealable bag and add the brine liquid, removing the air from the bag before sealing up.

Place the bag in a dish or similar just in case it leaks. Place in fridge for 4-6 hours. Not too much more or the tenderloin will start to break down a bit.

Remove tenderloin from brine and rinse well.

Usually the tenderloin has a thin end so for even cooking, fold that end under and tie with a piece of butcher's string.

Dry the tenderloin then apply the Southwest rub evenly over all areas of the tenderloin. At this point, I will usually roll up the tenderloin tightly in plastic wrap and twist the ends tight and toss back in the fridge for an hour or so just to help let the seasoning do its thing. This will also help shape the tenderloin into an even shaped tube. This step is completely optional.

Light up the BBQ to a medium-high heat. Remove tenderloin from the fridge while the grill is heating up.

Cut avocado in half and with a spoon, scoop each half of the avocado out of the skin. Try to do this without breaking up the avocado.

Spray corn and avocado with oil and place on the grill until charred. Move to plate.

Place tenderloin on grill over medium-high heat cooking until internal temperature is 140°F. Remove and cover for 10 minutes. Blushing pink is what you’re looking for so the meat will be moist but cooked through.

Slice the tenderloin.

Build the salad by scattering the chopped romaine on the bottom of a salad bowl or large plate. Add the tomatoes then lay out the sliced tenderloin pieces. Add the grilled corn and avocado and dress with Ranch dressing.