Description

This pork tenderloin is tender and moist because of a 20 minute brine process. Although there are lots of ingredients, you probably already have many of them on hand. The meat is served with a wonderful sweet and spicy pineapple glaze.

Ingredients

• 3 T. olive oil, divided
• Pork Brine:
• 3 T. salt
• 3 c. warm water
• 2 (14- to 16-oz. each) pork tenderloins, trimmed of excess fat
• 2 T. cider vinegar
• 2 T. brown sugar
• 1 c. ice cubes
• Cajun Rub:
• 1 t. each: salt, garlic powder, chili powder, ground cumin, brown sugar
• 1/2 t. each: black pepper, onion powder, dried thyme, smoked paprika
• Tangy Pineapple Glaze:
• 1/3 c. pure maple syrup (not a breakfast imitation syrup)
• 2 T. Dijon mustard
• 1 T. French/yellow mustard
• 1 T. reduced sodium soy sauce
• 1-2 T. cider vinegar (2 for more tangy)
• 1 T. lemon juice
• 1 t. reserved Cajun Rub Spices, from above
• Add later:
• 8 oz. can crushed pineapple, in juice

Steps

1. In a gallon-size freezer bag, mix salt with warm water; add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes; remove pork from brine; pat dry. The pork will become mealy if left in the brine any longer.
2. Meanwhile, whisk together Cajun Rub spices in a small bowl. Set aside 1 t. for the Glaze. Whisk together remaining rub spices with 2 T. olive oil. Rub the pork all over with the Wet Rub. Set aside.
3. Whisk together all of the Tangy Pineapple Glaze ingredients except for crushed pineapple. Set aside 1/4 c. glaze for the Basting Glaze. Add the remaining Glaze to a small saucepan with the crushed pineapple; set aside.