Apple Cider-Brined Pork Tenderloin
- Yield: Serves 6
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- 2 cups apple cider
- 1 tbsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 2 tbsp. maple syrup
- 1 tsp. black pepper
- 1 (1 1/2-lb.) pork tenderloin, trimmed
- For the brine, in a shallow baking dish combine apple cider, mustard, thyme, syrup and pepper. Add pork; turning to coat. Cover and refrigerate 6 hours or overnight, turning pork occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Grill pork, covered, 12 to 14 minutes or until an instant-read thermometer registers 145°F, turning occasionally. Remove pork form grill; let stand 5 minutes before slicing.
Per serving: 201 calories, 4g fat, 2g saturated fat, 93mg cholesterol, 105mg sodium, 5g carbohydrate, 0g fiber, 33g protein
*6 hours marinate time and 5 minutes stand time extra