PORK TENDERLOIN, APPLE-MAPLE BRINED
- 4 cups cold water
- 2 cups apple cider
- 1/2 cup maple-flavored or real maple syrup
- 1/4 cup salt
- 2 pork tenderloins (about 1 pound each)
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon garlic powder
Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder.
Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160ºF.
Because you’re using a brine solution to flavor and tenderize the pork, be sure to buy meat that hasn’t been injected with a saline solution.