Grilled Pork Loin Instructions

By Nemo

Since pork loins tend to be dry, follow these instructions to ensure a tender and juicy meal. Combine these instructions with your favorite sauce.

Ingredients

• Brine:
• 4 –5 pound pork loin roast
• 6 cups water
• 1/2 cup salt
• 1/2 cup Dark Brown Sugar
• 2 Bay leaves
• 1 handful of peppercorns
• 4 sprigs of Thyme
• 2 sprigs of Rosemary

Preparation

Step 1

Brining the meat:
1. Combine the brown sugar and salt in the water and bring to a boil.
2. Stir until dissolved and then add the rest of the brine ingredients.
3. Lower heat and simmer for about 5 minutes.
4. Turn off the heat and allow to cool completely to room temperature.
5. Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and brine solution to a Ziploc type bag. Seal and squeeze out as much air as possible.
6. Put the sealed bag with the now brining pork loin into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag. Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.

Grilling the meat:
1. Remove the pork roast from the refrigerator at least 45 minutes prior to cooking. Remove it from the brining solution and leave it on a platter at room temperature.
2. After about 45 minutes, rinse and pat the pork roast dry.
3. Rub the pork loin with fresh ground black pepper (or desired rub recipe).
4. Get the grill temperature to high.
5. If desired, add smoke chips.
6. Sear the pork loin roast on all sides (quarter turns, 2 minutes per side).
7. Once all sides are seared, turn heat to low, close grill lid and cook until meat thermometer reads 145 degrees in the thickest part of the tenderloin. Remove smaller cuts early if they reach temperature before the thicker cuts.
8. let meat rest (tented in foil) for about 15 minutes before slicing.