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This brine gives your roast a big flavor boost and gives the roast extra moisture while grilling. Try different fresh herb combinations.

Herb-Cured Grilled Pork Roast

1 boneless pork loin roast, about 3 to 4 pounds
4 quarts of water
1/2 cup brown sugar, firmly packed
1/4 cup salt
10 peppercorns
5 juniper berries
5 bay leaves
2 tablespoons fennel seed
1 cup mixed fresh herbs (rosemary, thyme, sage)
Peel of one orange

1. In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature.
2. 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.
3. 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 degrees F.
4. Remove from grill, let rest for 10 minutes before slicing to serve.

Serves 12 to 15.

Nutrition Facts
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 Pork: The Other White Meat.