Maple Brined Pork Tenderloin


Yields: 2-3 Whole Pork Tenderloins

Ingredients for Maple Brined Pork Tenderloin

1 White Onion, julienned 4 whole Rosemary Sprigs 1 cup Kosher Salt 1 cup Granulated White Sugar 1 cup Ohio Maple Syrup 1 cup Soy Sauce 2-3 Pork Tenderloin

Method for Maple Brined Pork Tenderloin

• Heat up a sauté pan on medium high heat and add the white onion. • Cook approximately for 15 minutes until the onion is deeply caramelized. Add the remaining ingredients. • Simmer for 15 minutes to develop the flavor. • Fill a large pot halfway with ice cubes and poor the hot brine over the ice. • Stir for one minute to cool the brine. Add 2-3 whole cleaned pork tenderloins. • Cover and chill the pork tenderloins in a refrigerator for two days. • After two days, remove the pork from the brine. • Pat dry and grill to your preferred internal temperature. Note: The combination of sweet and salty from the soy and maple syrup work really well together. This is a versatile dish that can be served over a mustard and sage spaetzle and crisp brussel sprouts in the winter, or sliced thinly and fanned over your favorite salad in the summer. The preferred method of cooking is grilling. Do not be afraid of a little char on the outside of the pork when grilling. That is just the sugars in the brine caramelizing nicely and it will bring a new dimension of flavor and texture to your dish. Enjoy!

2101 Richmond Road, Beachwood, OH, 44122