Grilled Pork Cutlets with Zesty Maple Glaze
Who says that a BBQ has to be limited to hot dogs and hamburgers? Spice up your next cookout with the other white meat brushed with this sweet and sassy glaze.
1 lb. pork tenderloin
4 cups water
4 Tbsp. salt
3 Tbsp. pure maple syrup
2 Tbsp. chili powder
cooking spray or vegetable oil
Stir the water and salt together until the salt is dissolved. Place the pork
in a large bowl and cover with salt water, making sure it is completely
covered by brine. (Make another batch of salt water, if necessary) Marinate
pork in the refrigerator for 24 hours.
Discard the brine and cut the pork diagonally into 3/4 inch cutlets. Place
the cutlets between sheets of wax paper and flatten with the smooth end of a meat tenderizer until the cutlets are about 1/4 inch thick. Pat the pork dry
and season with salt.
Combine the maple syrup and chili powder until well combined. Set aside,
close to the grill. Lightly spray or brush each side of pork with cooking
spray or oil. Grill the pork over glowing coals until just cooked through, 2
to 3 minutes, 5 to 6 inches over glowing coals OR 3 to 4 minutes, 7-8 inches
over coals. Brush pork with glaze and grill 15 seconds more on each side.
Remove from heat and serve immediately.