Apple-Maple Brined Pork Tenderloin
- 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
- 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 160u0b0F on a meat thermometer.
cold water, apple cider, maple syrup, salt, pork tenderloin, rosemary leaf, fresh coarse ground black pepper, garlic
Taken from www.food.com/recipe/apple-maple-brined-pork-tenderloin-92578 (may not work)