 | | Directions |
- Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat.
- Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved.
- Add herbs (optional) to the liquid, insert the meat into the brine, cover, and refrigerate. (A zip-top bag can be used for brining; however, place it into a cake pan or other container when refrigerating to catch any possible leaks.) Brine for at least 4 hours; you may also brine the meat overnight.
- After brining, cook the meat on the grill using the indirect cooking method. For a gas grill, turn one burner off after the grill is hot; for a charcoal grill, move the coals to one side after the grill is hot.
- Remove the roast from the brine and pat dry. Brush with oil and brown over the direct heat section of the grill (the side of the grill over the lit burner or hot coals). Cook for about 3 - 4 minutes per side or until golden brown.
- After the meat has been browned, move it to the indirect heat area of the grill; then cover the grill and cook until the internal portion of the meat registers 150°F on an instant-read thermometer. This should require about 1 to 1 1/2 hours of cooking time over the indirect heat.
- Remove the pork roast from the grill, cover loosely with foil, and let it rest 15 minutes before slicing and serving.
- Note: The resting time is important to achieve the optimum flavor, tenderness, and doneness; the meat will continue to cook while resting and the juices will become evenly distributed throughout the meat.
|
|
|
Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: grill, non-reactive vessel
Servings: 4
|  | | Ingredients | | - | | 2 pounds pork loin roast, preferably bone-in |
| - | | 3/4 cup kosher salt or pickling salt (use 1/4 cup salt per cup of water) |
| - | | 1 tablespoon cooking oil |
| - | | fresh or dried herbs such as sage, rosemary, or savory (optional) |
| |
| |
