Apple Maple Brined Pork Tenderloin Recipes

Steps:

• Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
• Grill 15-20 minutes until done.
• In a small saucepan, spray non-stick coating spray and add diced apple.
• Cook over medium heat for 10 minutes.
• Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
• Remove from heat and let stand until pork is done.
• Slice pork, place on serving plate, and spoon maple apple sauce on top.
• Serve with Uncle Ben's Long Grain & Wild Rice.

Steps:

• Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
• Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
• Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
• 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 160°F on a meat thermometer.

Steps:

• Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, sugar and pepper. Cool to below 45 degrees F. in the refrigerator.
• Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
• To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
• I usually do a 4-6 lb pork loin and marinate 24 hours. I have cooked in oven, indirect heat on grill and rotisserie. They have all turned out fabulous! This makes a VERY moist piece of meat when brined this way.

Steps:

• In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
• In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
• For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
• Slice roast, and serve with gravy.

Steps:

• Preheat oven to 425 degrees.
• Combine 1/2 teaspoon salt, pepperand 1/4 teaspoon cinnamon, and rub over the trimmed pork tenderloins.
• Heat a large ovenproof skillet over medium-high heat.
• Add 1 tablespoon olive oil, add pork and saute 4 minutes on each side.
• Remove pork, and reduce heat.
• Melt butter, and add the peeled, granny smith apples, and shallot to pan, and saute for 1 minute.
• Stir in maple syrup, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon, and cook 4 minutes, and stir.
• Return roast to pan, and roast at 425 degrees for 12 minutes or until a thermometer reaches 145 degrees.
• Remove pork from pan, and let stand 5 minutes.
• Slice pork, and serve with apples.

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Sprinkle salt and pepper on all sides of tenderloins.
• In a small saucepan, combine syrup, jelly and garlic.
• Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
• Brush half of syrup mixture over tenderloins.
• Grill, covered over medium coals 10 minutes, turning once.
• Brush remaining syrup mixture over tenderloins.
• Continue to grill 5 to 10.
• minutes or until instant read thermometer inserted in center of meat registers.
• 160 degrees (tenderloins will be barely pink in center), turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

Steps:

• For brine:
• Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
• Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
• For vegetables and breadcrumbs:
• Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
• Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
• Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
• Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
• Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
• Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
• What to drink:
• Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).