Apple-Maple Brined Pork Tenderloin

Apple-Maple Brined Pork Tenderloin created by muddydog

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
Serves:
Units:

ingredients

directions

  • 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.
  • Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
  • Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
  • 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.
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RECIPE MADE WITH LOVE BY

@The Range Rover
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@The Range Rover
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"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)."
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  1. muddydog
    Apple-Maple Brined Pork Tenderloin Created by muddydog
    Reply
  2. 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.
    Reply
  3. 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).
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