Ingredients
Scale
One pork tenderloin, about 1.5 lb
1.5 cups apple cider
1 cup water
1 tablespoon salt
2 tablespoons sugar
2 teaspoons ground cardamom (optional)
2 teaspoons whole peppercorns
1–2 tablespoons pork rub
Instructions
- In a saucepan, combine cider, water, sugar, salt, cardamom and peppercorns. Heat gently until salt and sugar are dissolved. Allow to cool.
- Trim the tenderloin from any large pieces of fat or membrane and place in a large ziptop bag. Pour in the cooled brine, seal the bag then place in the fridge to marinade for 1-2 hours.
- Heat a smoker to run at 250f.
- Remove the tenderloin from the brine, discarding the liquid. Pat dry with paper towels and season on all sides with the pork rub.
- Place the tenderloin into the smoker and cook until the pork reaches an internal temperature of 145f. This will take about 1-1.5 hours.
- When at temperature, remove from smoker, wrap with foil and rest 20 minutes before slicing and serving.