Maple Bourbon Brine Recipe
2 pork tenderloins
-1 quart water
-2/3 cup kosher salt
-3/4 cup maple syrup (I used pure)
-1/2 cup bourbon (maybe a tad more)
-1 tablespoon ground mustard
-1 bay leaf
-1 teaspoon red pepper flakes
-1 tablespoon chopped rosemary
-2 quarts ice
Bring all the ingredients (except the tenderloins and the ice) to a boil then simmer for 30 minutes or so. Now add the 2 qts ice to bring the brine to a cold temp. After a couple minutes add the pork tenderloins and throw into fridge overnight. Could actually brine 4 or more tenderloins in this recipe if I had used zip lock bags or such.
Here are the tenderloins ready for a little trimming and then their bath.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/Pags/IMG_1107.jpg)
Here they are after the overnight brine, trimmed of a little fat and the silverskin, ends tied for evenness, rubbed and sprinkled with Williams Rib Tickler Rub.
![](http://i1173.photobucket.com/albums/r594/cookshackforum/Pags/IMG_1108.jpg)
I then threw them back into the fridge for a few hours until they were ready for the smoker. Preheat the smoker to 225* with some apple wood (apple and pork) until the smoker starts to smoke. Add the tenderloins and smoke until an internal of 135*, apprx. 45 minutes. They'll be a little pink inside. Mrs. Pags actually tossed hers into the microwave.
![Eeker](/static/images/graemlins/icon_eek.gif)
Sorry. No pics of the finished product. My son and his new bride dropped by to see the work we did to the house and joined us for dinner. I forgot to take a picture.
However, the tenderloins were great. Lean, moist, smoky, tender...could cut them with a fork. Could actually pick up the maple and bourbon (just slightly) flavoring. Very, very tender.