Grilled Pork Loin Roast with Balsamic and Raspberry Chili Glaze

By á-25087

Ingredients

• Pork Loin Roast:
• 4-5 pound pork loin roast, sometimes called pork sirloin roast. (This is a bigger cut than the tenderloin.) * Do not cut fat cap off of the roast. The fat cap gives the roast juice and flavor.
• 6 cups water
• 1/2 cup salt
• 1/2 cup brown sugar
• 1 bay leaf
• 8 garlic cloves, smashed
• 1 tablespoon whole black peppercorns
• 1/2 teaspoon chili flakes
• 6-8 sprigs Italian parsley, stems and leaves
• 4 sprigs fresh thyme, stems and leaves
• 4 sprigs fresh rosemary, stems and leaves
• 4 sprigs fresh sage, stems and leaves
• 1 tablespoon olive oil
• freshly ground pepper
• Balsamic and Raspberry Chili Glaze:
• 2 cups balsamic vinegar
• 4 tablespoons brown sugar
• 1/2 cup orange juice
• 2 sprigs rosemary
• 1 teaspoon chili paste
• 2/3 cup raspberries
• 1/2 cup butter (1 stick)

Preparation

Step 1

Set pork loin aside. In a large bowl or 6 quart measuring cup combine remaining ingredients and stir to combine.

Add pork loin and brine to a large Ziplock freezer bag and seal. Place bag in a large mixing bowl to catch any overflow if freezer bag opens or leaks during refrigeration period. Refrigerate for at least 12 to 24 hours.

Prepare grill to high heat. Remove pork from refrigerator for about an hour and bring to room temperature. Remove pork from brine, but do not discard garlic, rosemary or parsely sprigs. Pat pork roast with paper towels to remove excess moisture.

With a sharp knife make 1/2” deep incisions in the pork about every 2 inches. Stuff garlic pieces and herbs into incisions on both sides of roast. Rub roast with olive oil and ground pepper.

Sear pork on grill, 2-3 minutes on all sides until browned with grill marks. If using a gas grill, turn one side of grill to low bringing the internal temperature of the grill to about 300 degrees. Move roast to the non-heat side, with fat cap side of pork on top. Close lid and cook for 45 minutes to an hour or until internal temperature of roast is 145 degrees. Turn roast every 20 minutes or so to ensure even browning.

During last half hour of cooking, start Balsamic and Raspberry Chili Glaze

Remove roast from grill, cover with tin foil and allow to rest for 10 minutes. Slice in thin slices, top with glaze and savor the juiciness.

*For the Glaze:*

In a saucepan bring balsamic vinegar, brown sugar, orange juice, rosemary and chili paste to a low boil, reduce temperature and simmer for 20-30 minutes until sauce thickens (you can tell if its thick enough if glaze covers back of a spoon) and reduces by half. Add raspberries and cook for another 5-10 minutes until raspberries become soft and break down when mashed with a spoon.

Add butter and stir to thicken. Remove from heat and serve over slices of pork.