"Ham" for Two
- 2 3/4 cups water
- 1/3 cup packed dark brown sugar
- 1/4 cup kosher salt
- 1 teaspoon curing salt
- 1 (1 lb.) pork tenderloin, trimmed
- 1/2 cup maple syrup
- 1 1/2 teaspoons black pepper
How to Make It
Place water, sugar, and salts in a saucepan over high heat stirring until sugar dissolves, 4 to 5 minutes. Let cool to room temperature.
Place pork in a nonreactive bowl or glass baking dish. Pour brine over pork. Refrigerate 24 hours.
Preheat oven to 400°.
Place pork on a rack in a roasting pan. Roast at 400° on the middle rack of oven for 10 minutes. Combine syrup and pepper; brush pork with maple mixture. Continue cooking pork until a thermometer inserted into the pork registers 130°, about 15 to 18 minutes, brushing with maple mixture every 5 minutes. Turn broiler to low. Continue cooking pork until a thermometer inserted into the pork registers 140° and pork is pinkish brown and caramelized, about 5 to 7 minutes. Remove from oven. Let stand 10 minutes. Slice and serve with remaining glaze.