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Grilling: Planked Maple-Mustard Pork Tenderloin

Prior to really getting into planking, almost everything I saw adorning a wood plank on the grill was salmon. Not being a seafood guy, this wasn't much of an invitation for me to go out and purchase planks, but when I started thinking of planking outside of the realm of fish, my head was swirling with possibilities. The very first thing I tried has been my favorite so far: a planked maple-mustard pork tenderloin.

I started this tenderloin off with a brine, adding maple syrup, garlic, rosemary, and black peppercorn into the mix to give the pork more flavor and moisture. After a four-hour soak, I thought it only fitting that a maple brine called for maplewood, and rested the pork on a plank and brushed it with a mustard slather. It was then roasted over medium indirect heat until the meat hit a nice medium 145°F.

The carryover brought the meat closer to fully cooked, but there was absolutely no loss of of moisture in this tenderloin. The pork was incredibly tender and juicy, with a faint sweetness that contrasted with a little spice and crunch from the mustard crust. The maple plank lent a touch of woodsy flavor that was just enough to ignite the new passion for planking that now has me completely engulfed.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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