Grilled Pork Loin With Wine-Salt Rub

By mirelsonp

Can be used with pork, chicken, even squash. Dry brining makes themeat flavorful and gives it a nice crust.

Ingredients

• 2 cups fruity white wine, like riesling or gewurztraminer
• 3/4 cup coarse sea salt
• 8 thyme sprigs, leaves stripped (about 2 Tbsp leaves)
• 1 cup sugar
• 1 (3 1/2-lb) center-cut boneless pork lin, patted dry

Details

Servings 10

Preparation

Step 1

1. In a medium heavy-bottomed saucepan over medium heat, simmer wine until reduced by half, 20 to 30 minutes; turn heat to low and cook wine down to 2 tablespoons. Cool completely.

2. In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.

3. Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the refrigerator). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.

4. Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving the other side unlighted. (For gas grills, turn on the heat on one side only.) Spread a piece of foil or place a foil roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. cover grill and cook, turning every half-hour until meat reaches 140 degrees F, 1 to 1 1/2 hours. Transfer to a cutting board and let rest 10 minutes before carving.