EDISON - Chef Jesse Jones stopped by the News 12 New Jersey studio today to showcase some great barbecue recipes for the holiday weekend.

Apple Cider Brined Pork tenderloin

4 to 6 tenderloins, cleaned and trimmedBrining Method: 2 tablespoon Canola oilI red onion, sliced thin1 granny smith apple sliced thin1 tsp fresh ginger-chopped1 clove garlic cut in half1 cup apple cider1 gallon of cold water1 cup kosher salt1 cup brown sugar1 tsp mustard seeds5 toasted juniper berries1 tsp whole peppercorns1 tsp Pickling Spice5 sprigs fresh thyme

In a heavy stock pot, add canola oil, sauté red onions, apple , ginger, garlic, for about 3 minutes just to release the flavors, add apple cider and water bring to a simmer , then add kosher salt, brown sugar, mustard seeds Juniper berries, black peppercorns, Pickling Spice and fresh thyme, cook for 5 minutes or until the salt and sugar dissolve. Cool Down with, ice cubes to chili down fast. Put pork tender loins into Brine and marinate overnight Preheat the oven to 350Remove the Pork from the brine ,wash off, and pat dry, add a little salt and pepper, Any ready for the grill.