Grilling: Planked Maple-Mustard Pork Tenderloin Recipe

• 2 quarts water
• 1/2 cup maple syrup
• 1/3 cup kosher salt
• 4 cloves garlic, crushed and peeled
• 1 sprig fresh rosemary
• 1 tablespoon whole black peppercorns
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon maple syrup
• 2 pork tenderloins, trimmed of silverskin and excess fat
• 1 maple plank, soaked in water for at least 1 hour prior to use

1. To make the brine, combine water, 1/2 cup maple syrup, salt, garlic, rosemary, and black peppercorns in a medium saucepan. Bring to a boil over medium-high heat, boil for 1 minute, then remove from heat. Let cool to room temperature, transfer to a large, non-reactive container, cover and place in the refrigerator until cooled below 40 degrees. Place tenderloins in brine and brine in refrigerator for 4 hours. Remove from brine and pat dry with paper towels.
2. To make the mustard slather, mix together Dijon mustard, whole grain mustard, and 1 tablespoon of maple syrup in a small bowl.
3. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4. and
5. the grilling grate. Place tenderloins on plank and brush all over with mustard slather. Place plank on cool side of the grill, cover, and cook over medium heat until meat registers 145 degrees in the center. Remove from grill, let stand 10 minutes, slice and serve.

water, maple syrup, kosher salt, garlic, rosemary, whole black peppercorns, mustard, whole grain mustard, maple syrup, pork tenderloins, maple plank

Taken from www.seriouseats.com/recipes/2011/04/grilling-maple-mustard-planked-pork-tenderloin-recipe.html (may not work)