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Grilled Apple-Maple Brined Pork Tenderloin

Pile on the Pork

Pork loin is a lean protein choice. Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles.

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14 ratings

Looking for a new way to cook pork tenderloin? Moist, juicy and flavorful pork is what you'll love about the easy brining technique done before grilling. From eatbetteramerica.

Prep Time:40 min

Start to Finish:8 hr 40 min

makes:6 servings

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 lb each)
1	tablespoon chopped fresh rosemary leaves
1/2	teaspoon coarse ground black pepper
1/4	teaspoon garlic powder

1.	In large container or stockpot, stir water, cider, maple syrup and salt until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
2.	Heat charcoal or gas grill. 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.	Place pork on grill. Cover grill; cook 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.
High Altitude (3500-6500 ft): Cook over medium-low heat.

Nutritional Information

1 Serving: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 95mg; Sodium 470mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 34g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

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