Ingredients Jump to Instructions ↓

  1. 1 boneless pork loin roast, about 3 to 4 pounds

  2. 4 quarts of water

  3. 1/2 cup brown sugar, firmly packed

  4. 1/4 cup kosher salt

  5. 10 peppercorns

  6. 5 juniper berries

  7. 5 bay leaves

  8. 2 tablespoons fennel seed

  9. 1 cup mixed fresh herbs (rosemary, thyme, sage)

  10. Peel of one orange

Instructions Jump to Ingredients ↑

  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°F (approximately 65°C).

  4. Remove from grill, let rest for 10 minutes before slicing to serve.


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