Grilled Apple-Maple Brined Pork Tenderloin

 

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.