| 4 | cups cold water |
| 2 | cups apple cider |
| 1/2 | cup maple-flavored or real maple syrup |
| 1/4 | cup salt |
| 2 | pork tenderloins (about 1 pound each) |
| 1 | tablespoon chopped fresh rosemary leaves |
| 1/2 | teaspoon coarsely ground pepper |
| 1/4 | teaspoon garlic powder |
Serve with...
Berry Best Pear Pie
Total Time:
1 hour 30 min
| 1. | Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours. |
| 2. | Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder. |
| 3. | Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160ºF. |
| Grill over medium-low heat. |
|
| Because you’re using a brine solution to flavor and tenderize the pork, be sure to buy meat that hasn’t been injected with a saline solution. |
|
| A wild rice pilaf and fresh green beans are perfect partners for this juicy, tender pork. Serve a wedge of peach pie topped with vanilla ice cream for dessert. |
|
| Brining is an age-old process for preserving meats. Today, this simple method of soaking meat in a salt-water solution is used to make meat exceptionally moist, juicy and flavorful. |
Nutrition Information:
190 ( 50); 6g ( 2g, 0g); 95mg; 460mg; 2g ( 0g, 0g); 34g 0%; 0%; 0%; 10% 0 ; 0 ; 5 ; 1/2 0