Spicy Beer-Brined Grilled Pork Loin
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 a tossed salad and creamy scalloped potatoes alongside.
1 (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°F to 160°F (approximately 65°C to 70°C) , about 1 hour.
- Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 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 National Pork Board.