Grilled cider-brined pork tenderloin from Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair (page 32) by Jason Santos

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine overnight.

  • ChuckDurn on January 12, 2026

    I’ve made this recipe a couple of times, and it comes out perfectly. I’m not a fan of turnips, and this recipe didn’t change that, so I just replace it with a different starch. Based on the amazing taste that the brine gives the tenderloin, I now make the brine and use it for pork chops as well, and they similarly are tender and delicious.

  • pvia on May 04, 2020

    The brine is just right for pork tenderloin. The cranberry-maple glaze is spot on.

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