Apple and Maple Brined Pork Tenderloin
Who said brining was only for poultry? This pork loin marinates for eight hours in an apple juice and maple syrup solution, making it both juicy and flavorful.
Source: For the Love of Cooking
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Credit: For the Love of Cooking
FROM THE
RECIPE:
I finally tried using a brine for my pork tenderloin before cooking it and I can't believe I waited so long. It made this pork so tender, juicy and flavorful. I let it sit in the brine for nearly 8 hours before rinsing it and patting it dry. I then seasoned the pork tenderloin with only freshly cracked pepper because I wanted to taste the flavors from the brine. There were subtle hints of salt, maple and apple...it was so good.
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