Ingredients for Apple Maple Brined Pork Tenderloin
- 4 cups cold water
- 1 cup apple cider
- 1/2 cup maple syrup
- 1/4 cup salt
- 1.5-2 lb pork tenderloin
- 1 teaspoon fresh rosemary leaf
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon garlic powder
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How to Make Apple Maple Brined Pork Tenderloin
- In a large container or stockpot, dissolve 1/4 cup salt in 4 cups water, 1 cup apple cider, and 1/2 cup maple syrup.
- Add the 1.5-2 lb pork tenderloin to the brine mixture.
- Cover and refrigerate for at least 8 hours, or up to 12 hours.
- Prepare your gas grill for medium-high direct heat.
- Remove the pork tenderloin from the brine mixture and rinse thoroughly under cool running water.
- Pat the pork tenderloin completely dry with paper towels.
- Discard the brine.
- Sprinkle the pork tenderloin generously with 1 teaspoon rosemary, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
- Place the pork tenderloin on the preheated grill 4 to 6 inches from the heat source.
- Grill for 20-25 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C) on a meat thermometer. A slight blush of pink in the center is acceptable.
- Let the pork rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
64g
Fat
14g
Carbs
6g
