Adapted from The Complete Meat Cookbook
3 pork tenderloins
5 cups hot water
2 cups apple cider
2 cups maple syrup
2 tbsps cracked black peppercorns
1. Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup and pepper. Cool in the refrigerator for about 20 minutes.
2. Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl. Make sure the meat stays under the surface. Refrigerate the pork in the cure for 3 hours.
3. When ready to cook, remove meat from the cure and pat dry. Place meat on a roasting pan and broil close to the fire for about 10 minutes per side.