| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

An easy brining recipe to get started on brining.

Spicy Cured Pork Loin

1 (3 to 4-pound) boneless pork loin roast

 

Brine: Bring all to a boil in large saucepan; let cool.
2 quarts water
1/2 cup granulated sugar
1/4 cup kosher salt
3 tablespoons fennel seed, coarsely crushed
2 tablespoons thyme
2 tablespoons black peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons orange zest
Wood chips for fire, soaked in water for one hour

1. 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.
2. Build a medium-hot fire in covered kettle-style grill and bank the coals.
3. Remove pork from brine, discarding liquid but setting aside the seasonings.
4. Add wood chips to fire, along with the reserved seasonings.
5. Place pork on grill and cook over indirect heat, about 15 to 20 minutes per pound, until internal temperature measured with a meat thermometer registers 150 to 155º F.
6. Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160º F.
7. Slice thinly to serve.

Serves 6.

Recipe and photograph provided courtesy of Pork, The Other White Meat