Apple-Maple Brined Pork Tenderloin |
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Prep Time: 480 Minutes Cook Time: 25 Minutes |
Ready In: 505 Minutes Servings: 6 |
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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). 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.
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