Ingredients
4
4 servings
- •6 cups water
- •3 tablespoons kosher salt
- •2 tablespoons white sugar
- •2 tablespoons maple syrup
- •¼ teaspoon garlic powder
- •¼ teaspoon pink salt #1 (curing salt)
- •1 (1 pound) pork tenderloin
Instructions
- Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
- Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
- Remove pork from brine and pat dry with paper towels; discard brine.
- Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
- Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.
Nutritional Facts
Per 4 servings
- Calories: 147
- Carbohydrate: 13g
- Fat: 2g
- Protein: 18g
- Sugar: 12g
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