This brine gives your roast
a big flavor boost and gives the roast extra moisture while grilling.
Try different fresh herb combinations.
Herb-Cured
Grilled Pork Roast
- 1 boneless pork loin roast,
about 3 to 4 pounds
4 quarts of water
1/2 cup brown sugar, firmly packed
1/4 cup kosher salt
10 peppercorns
5 juniper berries
5 bay leaves
2 tablespoons fennel seed
1 cup mixed fresh herbs (rosemary, thyme, sage)
Peel of one orange
- In large saucepan, combine
water and all seasonings; bring to a boil. Let brine mixture
cool to room temperature.
- Place pork roast in large
(2-gallon) self-sealing plastic bag; pour cooled brine over;
seal bag and place in large bowl or on a rimmed cookie sheet
and place in refrigerator for 2 to 3 days.
- Remove pork from brine
(discard brine) and place on medium-hot grill over INDIRECT heat
for 1 to 1 1/4 hours, until internal temperature (measured by
a meat thermometer) reads 155°F (approximately 65°C).
- Remove from grill, let
rest for 10 minutes before slicing to serve.
Serves 12 to 15.
Nutrition Facts: Calories
170 calories Protein 25 grams Fat 6 grams Sodium 550 milligrams
Cholesterol 60 milligrams Saturated Fat 3 grams Carbohydrates
21 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
