2 cups American brown ale
1/4 cup molasses
1/4 cup dark brown sugar
3 tablespoons Diamond Crystal kosher salt
2 pork tenderloins (12 ounces to 1 pound
each), silverskin trimmed
olive oil, for rubbing
4 large ears fresh corn
1/4 cup chopped fresh basil
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 teaspoon dark brown sugar
1/2 teaspoon minced fresh garlic
1/4 cup thinly sliced scallions
1/4 cup minced red onion
salt and black pepper, to taste
1. Combine the beer, 2 cups water, molasses, brown sugar and salt in a large bowl, stirring to dissolve the salt. Place the pork in a large, re-sealable plastic bag, and pour the brine over pork. Seal the bag (the pork should be fully submerged) and refrigerate 6 hours, turning the bag once or twice.
2. Heat the grill to medium-high. Remove the pork from the brine, pat thoroughly with paper towels, and rub with oil. Grill, turning occasionally, until its internal temperature registers 140 (start checking at 18 minutes). Transfer the pork to a cutting board, tent with foil, and let rest 10 minutes.
3. While the pork grills, peel the outer husks from the corn, leaving a few inner layers. Pull the remaining husks down, remove the silks, and pull the husks back up. Grill the corn over medium-high heat, turning every few minutes, until crisp-tender and charred, about 8 to 12 minutes. Let cool, then cut the kernels from the cobs.
4. Combine the basil, lime juice, oil, brown sugar and garlic in a blender or food processor; blend until smooth. Combine the corn, scallions and onion in a medium bowl. Add the dressing, season generously with salt and pepper, and toss well to combine.
5. Slice the pork thickly, arrange on a platter and spoon salsa over the top.