St. Louis-style Pork Tenderloins

Ingredients
1/2 cup kosher salt
1/2 cup sugar
2 pork tenderloins, about 1 pound each
1 cup water
1 cup ketchup
1/3 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup packed brown sugar
1/4 cup maple syrup
1 tsp hot sauce
1 tsp salt
1 tsp chili powder
1 tsp Dijon mustard
1 tsp celery seeds
1 tsp paprika

Instructions
1.In a large bowl half full of cold water, dissolve the salt and sugar. Put the pork tenderloins in the bowl and let them brine in the refrigerator or ice chest for at least 1 hour and up to 4 hours. Remove the loins from the brine, rinse well, and pat them dry.
2.In a medium bowl, mix together the remaining ingredients until combined and set aside until ready to use.
3.Grill the tenderloins over medium-high heat for 16 minutes, turning and basting with the sauce every few minutes.
4.Transfer to a cutting board and let the loins rest for 5 minutes. Slice the loins on an angle and serve with the remaining sauce.

Serves 4

Note:
St. Louis is home to the distinctive sweet-and-sour flavor of this sauce, which goes particularly well with grilled pork. Brining the pork in salt and sugar makes it come off the grill juicier and with denser flavor.
Easily Improved Burgers
How to make these burgers healthier? Just make them smaller: this recipe can easily feed six, rather than four. If you can find good-tasting whole wheat buns, that’s another plus. But the burgers have so much flavor going on that you might want to serve them without the buns, with just corn and salad on the side.