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.
Preheat grill to medium-high heat.
Coat grill rack with nonstick cooking spray.
Grill pork, covered, 12 – 14 minutes or until an instant-read thermometer registers 145°F, turning occasionally. Remove pork from grill
