pork tenderloin

Ingredients

• 1 quart water
• 3 bottles of sam adams summer ale
• 1 cup salt
• 1/2 cup brown sugar
• 1 tbs whole black peppercorns
• 1/3 cup crushed fennel seeds
• 1 tsp dried sage
• peel of 1 tangerine
• peel of 1 lemon
• 4 whole pork tenderloins ( 3-4 pounds in all )

Instructions

1. combine all the ingredients except the pork in a large pot, bring to a boil and then rduce to a simmer. mix until the salt and sugar are dissolved, the simmer and additional 55 minutes. transfer the brine to a container, cool and refrigerate
2. when the brine is quite cool *less than 50 degrees, add the pork tenderloins and place a heavy plate on top of them to keep them submerged
3. marinate the pork in the refrigerator for 3 days. then remove the pork, rinse with water and pat dry. it will keep 2 days in the refrigerator before cooking
4. grill the tenderloin to an internal temp of 160 degrees or pan fry them whole, turning frequently, until done, 10-12 minutes.