Citrus-Brined Pork Loin with Peach Mustard
By MooK
Ingredients
- Citrus-Thyme Brine:
- 1/2 medium onion, chopped
- 2 garlic cloves, peeled, crushed
- 1 bay leaf
- 1/2 cup kosher salt
- 1/4 cup (packed) light brown sugar
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 orange, halved
- 1 lemon, halved
- 4 sprigs thyme
- 1 5-pound center-cut bone-in pork loin, chine bone removed
- Dry Rub and Assembly:
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1/4 cup (packed) light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon paprika
- Vegetable oil (for grilling)
- .
- Sauce
- 1 large ripe peach
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon kosher salt, plus more
- 1/3 cup Dijon mustard
- 1/3 cup whole grain mustard
- 1 tablespoon finely chopped fresh chives
- Freshly ground black pepper
Details
Preparation
Step 1
Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
Citrus-Thyme Brine:
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
Dry Rub and Assembly:
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.
You'll also love
- Black Cherry Jello Salad 4.5/5 (2 Votes)
- Key Lime Beurre Blanc Sauce 0/5 (0 Votes)
- Beef Stroganoff 0/5 (0 Votes)
- Honey Garlic Chicken Wings in the... 0/5 (0 Votes)
- Poached Swordfish with... 0/5 (0 Votes)
- Peachy Mayo Turkey Burgers 0/5 (0 Votes)
- Fuzzy Peach Martini 0/5 (0 Votes)
- "WET" Shredded Pork burrito 0/5 (0 Votes)
Review this recipe