My F&W
quick save (...)
Maple-Brined Pork Tenderloin
© Michael Turek

Maple-Brined Pork Tenderloin

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 30 MIN plus 6 hr brining
  • SERVINGS: 10 to 12 servings

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.

  1. 1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning
  2. 6 whole cloves
  3. 4 allspice berries
  4. 3 juniper berries
  5. 1/3 cup kosher salt, plus more for seasoning
  6. 2 cups apple cider
  7. 1/2 cup pure Grade A dark amber maple syrup
  8. 1/3 cup maple sugar (See Note)
  9. 6 garlic cloves, peeled
  10. 6 thyme sprigs
  11. Four 1 1/4-pound pork tenderloins
  12. 1/4 cup canola oil
  1. In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes. Add the 1/3 cup of salt and the apple cider, syrup, sugar, garlic and thyme to the saucepan and bring just to a simmer, stirring. Add 3 cups of cold water and pour the brine into a small roasting pan; let cool. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours.
  2. Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering. Add 2 of the pork tenderloins and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins.
  3. Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve.
Notes Granulated maple sugar, which is made from reduced maple syrup, is avail-able at specialty food stores or online at

Suggested Pairing

Spicy, dark-berried Italian red.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.