To prepare the pork tenderloin, first remove the silver skin.
Next, prepare the brine. Place the salt and sugar in a bowl, along with 2 cups of hot water. Stir to dissolve. Crush the garlic and add it to the brine along with the peppercorns, bay leaves, maple syrup
and the remaining cold water. Pour the brine over the pork tenderloin and place into the refrigerator for 1 1/2 to 2 hours.
Remove the tenderloins from the brine, pat dry and place in the refrigerator until ready to cook.
- 3 whole pork tenderloins
- 3/4 cup kosher salt
- 1/4 cup brown sugar
- 8 cups water
- 6 garlic cloves
- 15 whole black peppercorns
- 3 bay leaves
- 3 tbsp maple syrup (optional)