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Norma Murphy: "Only used 1/2 the brine, because we had a bone in…" Read More
10Ingredients
95Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. pork loin roast, boneless
- 2 qt. water (boil, then let cool)
- 1/2 cup sugar
- 1/4 cup kosher salt
- 3 Tbsp. fennel seed (coarsely crushed)
- 2 Tbsp. thyme
- 2 Tbsp. black peppercorns
- 1 tsp. red pepper flakes (crushed)
- 2 Tbsp. orange zest
- chips (Wood, for fire, soaked in water for 1 hour)
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Directions
- Place pork loin in very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag; place pan in refrigerator for 3 days and turn bag occasionally.
- Build a medium-hot fire in covered kettle-style grill and bank the coals. Remove pork from brine, discarding liquid but setting aside the seasonings. Add wood chips to fire, along with the reserved seasonings. Place pork on grill and cook over indirect heat, about 20 minutes per pound, until internal temperature measured with a meat thermometer registers 145 F. Remove from grill, let rest 10 minutes. Slice thinly to serve.
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Reviews(1)
Norma Murphy 4 years ago
Only used 1/2 the brine, because we had a bone in roast. Put it in a bag bone up and brined for 3 days. Cooked on big green egg with a plate setter. Used a fruit wood for flavor. Took more time than expected, but worth the wait. Used a Kansas City rub on it. Yum 😋 this will impress your friends.