Apple Maple Brined Pork Tenderloin

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This is great served with rice pilaf and fresh green beans. for dessert i like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (talk about a great 4th of july feast--this is it).

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Steps

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Stir water , cider , maple syrup and salt in large container or stockpot until the salt is dissolved.

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Add the pork to the brine mixture.

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Cover and refrigerate for at least 8 hours , but no longer than 12.

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Heat coals of gas grill for direct heat.

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Remove pork from brine mixture and rinse thoroughly under cool running water.

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Pat dry.

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Discard brine.

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Sprinkle pork with rosemary , pepper , and garlic powder.

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Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes , turning occasionally , until pork has a slight blush of pink in center and reads 160f on a meat thermometer.

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Ingredients

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cold water, apple cider, maple syrup, salt, pork tenderloin, fresh rosemary leaf, fresh coarse ground black pepper, garlic powder