Grilled Pork Loin with Wine-Salt Rub

By nanasally4

Ingredients

• 2 cups fruity white wine, such as riesling or gewürztraminer
• 3/4 cup coarse sea salt
• 8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)
• 2 strips lemon zest, finely chopped
• 1 cup sugar
• 1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry.

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

Preparation

1.
In a medium heavy-bottomed saupocepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
2.
Heat oven to 200 degrees. In a food processor, combine salt, thyme leaves, lemon zest and wine reduction. Pulse mixture until it has the consistency of sand. Add sugar and blend for 5 seconds. Spread mixture evenly on a sheet pan and dry out in the oven for 30 minutes.
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 fridge). 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 other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal 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, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.