Grilled Brined Pork Loin


This pork loin is brined for 8 hours in sugar/salt liquid seasoned with orange zest, thyme, and peppercorns.  The lean meat is extra juicy as a result. The original recipe in Martha Stewart Living suggests grilling the pork in a charcoal grill and turning the meat every 6 minutes. We had a little trouble turning the meat as often on our gas grill because the fatty side of the meat caught on fire! 🙂 It still cooked perfectly. We ate it with roasted CSA fennel and potatoes, as well as steamed green beans with butter and parsley. Lovely and simple.
Yield: Serves 4
  • 4 cups water
  • 1/2 cup sugar
  • 1/2 cup coarse salt, plus more for seasoning
  • 4 cups ice
  • 1 bay leaf
  • 1 small bunch thyme
  • 1/2 orange, zest removed in strips and fruit reserved for garnish
  • 12 whole peppercorns, plus freshly ground pepper
  • 1 boneless pork loin (2 pounds)
  • Coarse grain mustard, for serving
  1. Prep: Bring water, sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, orange zest, and peppercorns, and let cool completely. Place pork in a nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.
  2. Grill: Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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