Maple-Brined Pork Tenderloin

• 1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning
• 6 whole cloves
• 4 allspice berries
• 3 juniper berries
• 1/3 cup kosher salt, plus more for seasoning
• 2 cups apple cider
• 1/2 cup pure Grade A dark amber maple syrup
• 1/3 cup maple sugar (See Note)
• 6 garlic cloves, peeled
• 6 thyme sprigs
• Four 1 1/4-pound pork tenderloins
• 1/4 cup canola oil

1. In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes.
2. Add the 1/3 cup of salt and the apple cider, syrup, sugar, garlic and thyme to the saucepan and bring just to a simmer, stirring.
3. Add 3 cups of cold water and pour the brine into a small roasting pan; let cool.
4. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours.
5. Preheat the oven to 350.
6. Drain the pork, discarding the brine.
7. Pat the pork dry and season lightly with salt and pepper.
8. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.
9. Add 2 of the pork tenderloins and cook over moderately high heat, turning, until browned all over, about 8 minutes.
10. Transfer the pork to a rimmed baking sheet.
11. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins.
12. Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
13. Transfer the pork to a cutting board and let rest for 10 minutes.
14. Slice the pork and serve.

whole black, cloves, berries, berries, kosher salt, apple cider, maple syrup, maple sugar, garlic, thyme, pork, canola oil

Taken from www.foodandwine.com/recipes/maple-brined-pork-tenderloin (may not work)