Maple Brined Pork Tenderloin

Brining is a good choice for adding flavor and moistness to a pork roast.  The loin is very popular because it is less fatty than other cuts, but that also means it suffers in the flavor department.

Maple Brined Pork Tenderloin


  • 1 teaspoon black peppercorns
  • 6 cloves
  • 4 allspice berries
  • 3 juniper berries
  • 1/3 cup kosher salt
  • 2 cups apple cider
  • 1/2 cup maple syrup
  • 1/3 cup turbinado sugar
  • 6 garlic cloves, peeled
  • 6 thyme sprigs
  • 3 cups cold water
  • 4 (1 1/4-pound) pork tenderloins
  • 1/4 cup olive oil
  • kosher salt
  • fresh ground black pepper


In a medium saucepan, toast the peppercorns, cloves, allspice, and juniper berries over medium heat until fragrant, about 2 minutes.  Add 1/3 cup salt, apple cider, syrup, sugar, garlic, and thyme to the saucepan and bring to a simmer, stirring to dissolve the sugar.

Add 3 cups of cold water and pour the brine into a small roasting pan.  Let cool before adding the pork tenderloin.  Cover and marinate 6 to 8 hours.

Preheat oven to 350° F.  Drain the pork tenderloins, discarding the marinating liquid.  Pat the pork dry and season with salt and pepper.

Heat a large skillet over medium high heat, add oil, and brown pork, 2 tenderloins at a time, on all sides, about 8 minutes each batch.  Transfer pork to a rimmed baking sheet.

Cook pork in the oven until a meat thermometer, inserted in the thickest part, registers 140° F, about 18 minutes.  Transfer to a cutting board and let rest at least 10 minutes before slicing.

Serves 10-12.

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