Apple-Maple Brined Pork Tenderloin

Submitted by The Range Rover

"This is great served with rice pilaf and fresh green beans. For dessert I like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (Talk about a great 4th of July feast--this is it)."

 

• Ready In: 8hrs 25mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 cups cold water
• 2 cups apple cider
• 1⁄2 cup maple syrup or 1/2 cup real maple syrup
• 1⁄4 cup salt
• 2 (1 lb) pork tenderloin (about)
• 1 tablespoon of chopped fresh rosemary leaf
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄4 teaspoon garlic powder

directions

1. Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
2. Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
3. Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
4. Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.

Reviews

[stacy]

This is a easy and wonderful recipe to make. It makes the tenderloin so juicy and flavorful. It's a meal I would make over and over. My husband justs loves it as well. I only make one at a time as there is only 2 of us.