A brine—a solution of flavors suspended with salt or sugar—forces flavor and moisture into meat. This pork loin benefits from a bath in beer, corn syrup and seasonings, resulting in a melt-in-your-mouth tender entrée. Serve three-bean salad and scalloped potatoes alongside.

Spicy Beer-Brined Grilled Pork Loin

3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced

1. Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
2. Prepare banked, medium-hot fire on covered kettle-style grill.
3. Remove pork from marinade, reserving marinade for basting liquid.
4. Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 155°F to 160°F (approximately 65°C to 70°C) , about 1 hour.
5. Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.

Makes 12 servings.

Nutrition Facts: Calories 270 calories Protein 25 grams Fat 13 grams Sodium 170 milligrams Cholesterol 70 milligrams Saturated Fat 3 grams Carbohydrates 12 grams

Recipe provided courtesy of Pork, The Other White Meat