Grilled Pork Tenderloin Cutlets with Chili Maple Glaze

1. 1

   In a bowl large enough to hold pork covered with water stir together salt and water until salt is dissolved and add pork, making sure it is completely covered by brine.

2. 2

   Marinate pork, covered and chilled, 1 day.

3. 3

   Prepare grill.

4. 4

   In a small bowl stir together syrup and chili powder.

5. 5

   Discard brine and diagonally cut pork into 3/4-inch-thick pieces.

6. 6

   Put pork between sheets of plastic wrap and flatten with a rolling pin to make 1/4-inch-thick cutlets.

7. 7

   Pat pork dry and season with salt.

8. 8

   Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side.

9. 9

   Brush pork with glaze and grill 15 seconds more on each side.

10. 10

    (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

* Per serving · 4 servings · Values may vary.

No additional tips available.