posted by Sally BR 12-21-98 9:00 AM
Maple-Chili Pork Tenderloin
1 pork tenderloin
2 cups water
1 1/2 tablespoons salt
2 tablespoons maple syrup (the pure stuff)
1/2 tablespoon chili powder
The secret to this recipe is the brining - mix the water (cold) with salt, stir until dissolved. Submerge the
tenderloin in the salted water. Cover and refrigerate for 1
day
Remove from salted water, cut the tenderloin in 3/4 inch slices - they will be very tender. Place each slice in
plastic wrap just to protect them, and gently pound them with a mallet (or rolling pin), until they are 1/2 inch thick. Dry them well - salt them slightly.
Mix the maple syrup with the chili powder and set aside.
Add the tenderloin slices to a very hot skillet or to a grill. Grill the slices 1 1/2 to 2 minutes per side.
Turn them, brush with the maple mixture and grill 20 seconds more per each side.