Spicy Cured Pork Loin
An easy brining recipe to get started on brining. A brine—a solution of flavors suspended with salt or sugar—forces flavor and moisture into meat.
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
1 (3 to 4-pound) boneless pork loin roast
Wood chips for fire, soaked in water for 1 hour
- For Brine: Bring all to a boil in large saucepan; let cool.
- 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 15 to 20 minutes per pound, until internal temperature measured with a meat thermometer registers 150ºF to 155ºF (approxiately 65ºC).
- Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160ºF (70ºC).
- Slice thinly to serve.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.