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Prep 15min
Total8hr40min
Servings6
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Ingredients
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
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Steps
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 160°F.
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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.
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