Herb-Cured Grilled Pork Roast
Brining gives the roast a big flavor boost, plus helps to retain extra moisture while grilling. Try experimenting with different fresh herb combinations.
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
5 juniper berries
5 bay leaves
2 tablespoons fennel seed
1 cup mixed fresh herbs (rosemary, thyme, sage)
Peel from 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.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 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 National Pork Board.