Best 4 Maple Brined Pork Tenderloin Recipes

**Maple Brined Pork Tenderloin: A Taste of Sweet and Savory Perfection**

Indulge in the delectable flavors of maple-brined pork tenderloin, a culinary masterpiece that combines the natural sweetness of maple syrup with the tender, juicy texture of pork. This dish is a harmonious blend of sweet, savory, and smoky notes, making it a perfect choice for any occasion. Whether you're hosting a special dinner party or simply seeking a delightful weeknight meal, this recipe is sure to impress your taste buds and leave you craving more. Furthermore, we've included variations of this recipe to cater to different dietary preferences and cooking methods, ensuring that everyone can savor the exquisite flavors of maple-brined pork tenderloin. From a classic oven-roasted version to a tantalizing grilled variation, these recipes offer a versatile range of options to suit your cooking desires.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-BRINED PORK LOIN

Maple-Brined Pork Loin image

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories Meat and Poultry Recipes Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

Steps:

Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

MAPLE-GLAZED PORK TENDERLOIN

Maple-Glazed Pork Tenderloin image

My husband and I think this roasted pork tenderloin tastes like a fancy restaurant dish, but it couldn't be simpler to make at home. The maple-mustard glaze makes it extra special. It's a modification of a recipe we first tasted at a friend's house. -Colleen Mercier, Salmon Arm, British Columbia.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3/4 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each)
1 teaspoon butter
1/4 cup maple syrup
3 tablespoons cider vinegar
1-3/4 teaspoons Dijon mustard

Steps:

Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 573mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

APPLE-MAPLE BRINED PORK TENDERLOIN

Apple-Maple Brined Pork Tenderloin image

This is great served with rice pilaf and fresh green beans. For dessert I like to serve a huge slice of fresh peach pie topped with vanilla ice cream. (Talk about a great 4th of July feast--this is it).

Provided by The Range Rover

Categories Pork

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups cold water
2 cups apple cider
1/2 cup maple syrup or 1/2 cup real maple syrup
1/4 cup salt
2 (1 lb) pork tenderloin (about)
1 tablespoon of chopped fresh rosemary leaf
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon garlic powder

Steps:

Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.

Nutrition Facts : Calories 276.9, Fat 8.3, SaturatedFat 2.9, Cholesterol 99.8, Sodium 4795.4, Carbohydrate 18.3, Fiber 0.1, Sugar 16, Protein 31.1

GRILLED BRINED PORK TENDERLOIN

Grilled Brined Pork Tenderloin image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 6

Number Of Ingredients 8

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

Steps:

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.
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.
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 Facts : Calories 190, Carbohydrate 2 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

Tips:

Use a sharp knife to trim the pork tenderloin of any silver skin or excess fat.
Make sure the pork tenderloin is completely submerged in the maple brine for at least 8 hours, or up to overnight.
Pat the pork tenderloin dry with paper towels before searing.
Sear the pork tenderloin over high heat until it is browned on all sides.
Reduce the heat to medium-low and cook the pork tenderloin for 10-12 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the pork tenderloin rest for 10 minutes before slicing and serving.

Conclusion:

Maple brined pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The maple brine helps to tenderize the pork and gives it a delicious flavor. The pork tenderloin is then seared and roasted to perfection. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.