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Grilled Brined Pork Tenderloin

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By Betty Crocker Kitchens
Updated Oct 9, 2008
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Looking for a new way to cook pork tenderloin? Moist, juicy and flavorful pork is what you'll love about the easy brining technique done before grilling.

Grilled Brined Pork Tenderloin

  • Prep Time 15 min
  • Total 8 hr 40 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 4 cups cold water
  • 2 cups apple cider
  • 1/2 cup maple-flavored or real maple syrup
  • 1/4 cup salt
  • 2 pork tenderloins (about 1 pound each)
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic powder

Instructions

  • Step 
    1
    Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Step 
    2
    Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder.
  • Step 
    3
    Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

Nutrition

190 Calories
6g Total Fat
34g Protein
2g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
460mg
19%
Potassium
530mg
15%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
34g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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