Pork Tenderloin in an Apple Maple Brine

Name: Pork Tenderloin in an Apple Maple Brine
Prep time: 15 min
Cook time: 25 min
Total time: 8 h 40 min
Yield: 4 serving
Ingredients: 3½ cups of hot water; ¼ cup coarse sea salt; 1 cup apple juice; ¼ cup maple syrup; 2 tbsp brown sugar; 1 tbsp cracked black peppercorns

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings
4
Course
Main Course
Cuisine
American

Pork Tenderloin in an Apple Maple Brine

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

3½ cups of hot water
¼ cup coarse sea salt
1 cup apple juice
¼ cup maple syrup
2 tbsp brown sugar
1 tbsp cracked black peppercorns

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Instructions

Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar, and pepper. Pour brine into a large zip-lock bag and seal. Place the bag into a large bowl of ice water to cool down.
Trim any excess fat from the meat and remove the silver skin carefully. Once the brine is cool, submerge the pork in the brine, make sure the meat stays under the surface during curing (use a heavy plate to weigh it down if necessary). Refrigerate the pork in the brine for 6-8 hours.
Preheat the oven to 425 degrees.
Heat an ovenproof large skillet coated with cooking spray over medium-high heat.
Remove pork from brine and rinse, then pat very dry.
Season the pork with freshly cracked pepper, then add the pork to the HOT skillet, cook for 6 minutes, browning on all sides.
Place the ovenproof large skillet in the oven, and bake for 10-15 minutes or until a meat thermometer reads 155-160 degrees (medium) with a meat thermometer, or until the desired degree of doneness.
Let stand 5 minutes before slicing.