MAPLE BRINED PORK TENDERLOIN
As you know I am a big believer of "everything in moderation". In all seriousness, if I ate only the extreme recipes of huge hunks of meat with a naturally high fat content as well as those side dishes laden with cheese on a daily basis, well i would be the size of a house and my Doctor would be having serious words with me.
So it's important to me that for the lighter meals that I create are full of flavour and spark an interest which can challenge that of the naturally delicious barbecued fatty counterparts.
Pork tenderloin is actually a contender of chicken breast in terms of leanness, but, if not properly prepared or cooked will have the propensity to be dry and boring. When soaked in a brine solution the tenderloin takes on additional moisture as well as additional flavour.
For this recipe I have included maple syrup for a slightly sweet flavour which compliment that beautiful moist pork wonderfully.
- 50 g salt
- 50 g maple syrup
- 1 L water
- 1 tsp black peppercorns
- 1 tsp ancho chilli flakes
- 2 star anise
- 1 pork tenderloin
Pour the water into a large saucepan and bring to a boil.
Add the salt and the maple syrup and give the mixture a stir.
Allow the salt to dissolve and boil for 5 minutes then turn off the hob and add the rest of the aromatic ingredients.
Allow to cool completely and gently lower in the pork. Refrigerate for a minimum of 8 hours.
When ready to cook preheat the grill to 160C on the relevant smoke setting.
Remove the pork from the brine and pat dry. Grill for approximately 30 minutes turning occasionally. Remove from the heat when the internal temperature reaches 55C. Allow to rest before slicing.