In keeping with tradition around here, I wanted to put up a recipe for the holiday. It's pretty hot out there for standing next to a grill (but I'll be doing that later today anyway!) Here's one that gets made around here at Pipeline Headquarters fairly often. It's not something that can be whipped up quickly (it needs some marinating time), but maybe for the coming weekend. The pork tenderloin recipe is similar to many others floating around, and can be added to and adapted as needed. The onion salsa is adapted from a Steve Raichlen recipe in The Barbecue Bible, a book I've had a very high success rate with.
Grilled Pork Tenderloin
Here are the quantities for marinating one pork tenderloin (400 to 500 grams / circa one pound). You can adjust to suit your needs, of course:
40g salt (see Note 1)
50g brown sugar (or three tablespoons)
15g Dijon mustard (one tablespoon)
Two cups water
One pod of star anise
1g whole black peppercorns (1/2 teaspoon)
Two bay leaves
Dissolve the salt, sugar, and mustard in the water. Crush the anise pod and peppercorns (mortar and pestle if you have one, whacked in foil or plastic wrap if not) and add them and the bay leaves to the mix. Soak the pork tenderloin in this brine (plastic bag or covered bowl) for several hours in a refrigerator - overnight is good.
Remove the pork from the treatment vat and grill it over high heat for ten minutes, turning it to brown the surface. Then reduce the heat, or move it to a less directly heated part of your grill, and cook it there until its juices run clear. (See Note 2). Let the meat rest off the grill for a few minutes, then slice and serve.
Note 1: this is in the "2 or three tablespoons" range of something like Morton kosher salt, but salts vary tremendously in density. Notoriously, the two leading brands of kosher salt in the US, Morton's and Diamond Crystal, are off by nearly a factor of two, a conversion which has led many to grief. Table salt is denser still - see the link.
Note 2: These are not very scientific directions, but grilling is not a very scientific form of cooking - everyone's heat source is different, and things are hard to quantify. The brining treatment will generally keep this meat from drying out so quickly - a good think, since unbrined pork tenderloin can get that way quite easily. But you'll need to use your own judgment here. If you're not grilling this, you can brown the outside in a hot oiled pan and then bake it, or carefully broil it, with frequent turning, to achieve a similar effect.
Sour Onion Salsa
1 large red onion
125 mL fresh lime juice
125 mL orange juice
12 g salt (two teaspoons of table salt)
Peel the onion and cut a slice off the stem end. Place that flat side down and cut the onion into six or eight wedges. Grill these on both sides (the root end will hold them together as they cook) until they're somewhat charred. Remove them from the grill, let them cool a bit, then trim off the root ends and add the salt and citrus juices. Let these marinate at least a half hour at room temperature, stirring every so often.