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Author Topic: Maple Syrup Brined Pork Tenderloin  (Read 3702 times)

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Offline bbqchef

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Re: Maple Syrup Brined Pork Tenderloin
« Reply #14 on: January 26, 2014, 03:05:27 PM »
Try using Grade B syrup... it has (IMHO) a greater depth of flavor.
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Offline Smokin Don

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Re: Maple Syrup Brined Pork Tenderloin
« Reply #15 on: January 26, 2014, 03:36:31 PM »
Quote from: bbqchef on January 26, 2014, 03:05:27 PM
Try using Grade B syrup... it has (IMHO) a greater depth of flavor.
Thanks I had just seen another recipe that said to use grade B. Don
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Offline fishingbouchman

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Re: Maple Syrup Brined Pork Tenderloin
« Reply #16 on: January 26, 2014, 07:05:17 PM »
 :P :P :P :P :P :P :P :P :P :P :P
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Offline Pappymn

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Maple Syrup Brined Pork Tenderloin
« Reply #17 on: January 26, 2014, 07:49:59 PM »
Just ordered grade B from Amazon. I have not seen any of this in the stores around me. I never knew their was a difference or grade for syrup. Thanks all!
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Offline Albert Rivera

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Re: Maple Syrup Brined Pork Tenderloin
« Reply #18 on: January 26, 2014, 09:10:47 PM »
 :-[ once again a day late and    A N O T H E  R   D O L L A R     short!

I love this recipe! I added it to a book mark ( or is it added a bookmark to it?)

I did not know how to save favorite stuff to a bookmark until just now... duhh!

Thanks Don!
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God bless you,
Albert
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