Give yourself plenty of time for a Double Brine Slow Smoked Pork Loin. It is infused with flavor with not one, but two, brines.
Cider Marinated Pork Tenderloin
Benefiting from a long marinade in apple cider and fresh herbs, cider marinated pork tenderloin is fancy enough for a backyard dinner party and easy enough for a weekend camping trip. If there are any leftovers, it also makes for an awesome sandwich the next day.
It is important that you remove the silverskin from the tenderloin, as it won’t break down during cooking and can make your meat tough and chewy. Make sure to carefully use a sharp knife when removing the silverskin.
You can serve the tenderloin with any number of side dishes. Try grilling some seasonal vegetables along the pork, such as potatoes and onions or asparagus.
2 cups apple cider
1 tablespoon Dijon mustard
2 tablespoons real maple syrup
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 teaspoon ground black pepper
1 1/2 to 2 pounds (900g) pork tenderloin, silver skin removed
In a bowl, combine the apple cider, mustard, maple syrup, thyme, rosemary, and black pepper.
Pour the marinade into a large resealable plastic bag then add the pork, turning to completely coat. Close the bag, pressing out as much air as possible.
Chill in a cooler for 6 to 8 hours or up to overnight, turning the pork occasionally.
Prepare a grill to cook at medium-high heat, about 400 degrees F (204 degrees C).
Remove the pork from the marinade and discard the marinade.
Grill the tenderloin for 12 to 15 minutes or until it reaches an internal temperature of about 145 degrees F (63 degrees C). Turn occasionally.
Transfer the pork to a sheet pan and let rest for 5 to 10 minutes. Slice and arrange on a platter to serve.