Pork Loin - Grill Roasted with Tomatillo Salsa

By á-47

Ingredients

• BRINE
• 1/4 cup salt
• 2 Tbsp. sugar
• 1 1/2 tea. ground chipotle chile powder
• Zest of 1 lime
• 1 boneless pork loin, about 2 1/2 lbs, trimmed of excess fat
• extra virgin olive oil
• 1 tea. salt
• 1/2 tea. pepper
• 1/2 tea. granulated garlic
• SALSA
• 4 slices bacon
• 10 medium tomatillos, husked and rinced
• 2 medium Anaheim chile peppers, roughly chopped
• 1 small yellow onion, roughly chopped
• 1 large garlic clove
• 1 cup loosely packed fresh basil leaves
• 1 Tbsp. extra virgin olive oil
• 1 tea. fresh lime juice
• 1 tea. brown sugar
• 1/2 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

In large bowl whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved. Place the pork in a large zip-lock and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl and refrigerate for 6-8 hours.

In a large skillet over medium-low heat, cook the bacon until crisp. Remove the bacon from the pan and drain on paper towels, but leave the fat in the skillet. Add the tomatillos, chile peppers, onion, and garlic. Cover the skillet and cook over medium heat until the tomatillas begin to collapse and the chiles are tender (10-15 minutes), stirring occasionally to prevent browning. Transfer the mixture to a food processor or blender. Add the remaining salsa ingredients. Process until smooth. Finely chop the drained bacon and mix into the salsa.

Remove the pork from the bag and discard the brine. Pat dry with paper towels. Lightly coat the pork with oil and seaosn evenly with the salt, pepper and granulated garlic. Let sit at room temperature for 20-30 minutes before grilling.

Prepare a two-zone fire for medium heat.

Grill the pork over direct medium heat, with the lid closed as much as possible, until the surface is dark brown. Move to indirect heat and cook until the internal temperature reaches 150 degrees, turning and rotating every 10 minutes for even cooking.

Remove the pork from the grill and let rest at room temperature for about 5 minutes. Meanwhile, reheat the salsa over meidum heat. Cut the pork crosswise into slices about 1/2" thick and serve warm with the salsa.