Ingredients

Apple Cider Brine:

4 cups apple cider

1/3 cup kosher salt

1/3 cup sugar 2 bay leaves, crumbled

1 teaspoon black peppercorns 1 teaspoon whole cloves 2 cups cold water

2 turkey tenderloins, brined (see above)

4-6 pieces, applewood smoked bacon or other pork bacon

Solid wooden toothpicks, soaked in water

Fleur de Sel

Methods/steps

Combine the cider, salt, sugar, bay leaves, peppercorns and cloves in a large stockpot. Bring to a boil. Reduce heat to medium high heat and cook for about three minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water (or ice cubes to cool to room temperature faster). Place the turkey tenderloins in a re-sealable bag or non-reactive pan and cover with the brine. Cover or tightly close the bag and refrigerate for 6-12 hours. If you are using an extra large re-sealable bag, rotate the tenderloins a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.

Grilling Method: Indirect/Medium Heat

Remove turkey tenderloins from package. Pat dry with paper towels. Beginning at one end of the tenderloin, wrap bacon around it, overlapping ends of bacon with each new piece. Secure wherever necessary with tooth picks. Cover each tenderloin in bacon. Since the bacon is both ""oil"" and ""seasoning"", no other preparation is necessary.

Place tenderloin directly on the cooking grate, toothpick side down. Grill for 20 minutes. Turn once halfway through the cooking time - the tenderloins should grill for 10 minutes on each side. Remove from grill and let rest 5 minutes before serving. Cut each tenderloin in half and serve with a sprinkle of Fleur de Sel or coarse sea salt.

ALL RECIPES ©ELIZABETH KARMEL 2019