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
- 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.
- Prepare banked, medium-hot
fire on covered kettle-style grill.
- Remove pork from marinade,
reserving marinade for basting liquid.
- Grill pork over indirect
heat, away from fire, basting every 10 minutes with reserved
marinade, until internal temperature reads 155 to 160 degrees
F. , about 1 hour.
- 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
