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

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 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)