Cider-Soy Pork Tenderloin

• 2 cups apple cider
• 1/2 cup soy sauce
• 1/4 cup bottled smoke
• 1 tablespoon kosher salt
• One 2-pound pork tenderloin
• Vegetable oil
• 1 tablespoon cheater dry rub (you pick, pages 45 to 47)

1. COMBINE all the brine ingredients in a large sealable plastic bag set in a bowl.
2. ADD the tenderloin.
3. Seal the bag and massage it gently to blend the ingredients.
4. Refrigerate the tenderloin for 1 to 4 hours.
5. REMOVE the tenderloin from the brine and discard the liquid.
6. Rinse the tenderloin, pat dry, and place on a rimmed baking sheet.
7. Heat the broiler.
8. COAT all sides of the tenderloin lightly with vegetable oil and sprinkle with the dry rub.
9. BROIL the tenderloin about 4 inches from the heat source for 20 minutes, turning once during broiling.
10. Test for doneness.
11. The internal temperature should be 150F to 160F.

apple cider, soy sauce, bottled smoke, kosher salt, pork tenderloin, vegetable oil, cheater

Taken from www.epicurious.com/recipes/food/views/cider-soy-pork-tenderloin-391308 (may not work)