Apple Cider, Thyme and Sorghum Brined Pork Tenderloins
Serving Size:
6 entrees or 9 appetizers
 
Ingredients
  • 3 cups apple cider, divided
  • 4 Tbsp. Dale’s Signature Steakhouse Blend seasoning
  • 2 Tbsp. chopped fresh thyme leaves, divided
  • 2 Tbsp. sorghum (or honey if desired)
  • 2 lbs. trimmed pork tenderloins (this should be two average sized tenderloins)
  • 2 Tbsp. olive oil
Directions
  1. Place 1 cup apple cider in a small saucepan over medium high heat. Add dry seasoning, 1 tablespoon of the chopped thyme, and sorghum or honey; stir mixture until all dry seasoning is dissolved. Remove from heat and allow to cool to room temperature. 
  2. Once mixture is cooled, add remaining apple cider and stir to blend. Place mixture in a zip top resealable bag, and place tenderloins in bag to submerge in liquid, pressing bag to remove all air before sealing. Place bag on a plate and refrigerate for at least 4 hours or overnight, if possible. 
  3. Once pork has marinated in brine, remove tenderloins from the brine and place on a paper towel lined, rimmed baking sheet.  Discard the brine. 
  4. Preheat a grill to 450°F.
  5. Pat tenderloins dry with paper towels and drizzle them with olive oil.
  6. Once the grill is preheated, lightly grease the grates with cooking spray or oil and place the tenderloins on the hot grill. Cover and cook for 6-8 minutes. 
  7. Open grill, turn tenderloins, and cook for another 6-8 minutes, or until the temperature in the thickest part of each tenderloin registers 140°F on a meat thermometer. Remove tenderloins from the grill and allow meat to rest for 15 minutes. The internal temperature of the pork will rise to 145°F while it rests. 
  8. Slice tenderloins, sprinkle with remaining chopped thyme and serve. Enjoy!