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Spice-Brined Pork Roast Recipe
Spice-Brined Pork Roast Recipe photo by Taste of Home
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Spice-Brined Pork Roast Recipe

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This brined and barbecued pork roast is unbelievable moist. Adding seasonings to the coals produces an awesome aroma that draws guests to the grill!—Lorraine Schroeder, Albany, Oregon
TOTAL TIME: Prep: 15 min. + chilling Grill: 1-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling Grill: 1-1/2 hours
MAKES: 10 servings

Ingredients

  • 2 quarts water
  • 8 orange peel strips (1 to 3 inches)
  • 1/2 cup sugar
  • 1/4 cup salt
  • 3 tablespoons fennel seed, crushed
  • 2 tablespoons dried thyme
  • 2 tablespoons whole peppercorns
  • 1 boneless rolled pork loin roast (4 pounds)

Nutritional Facts

6 ounces cooked pork: 225 calories, 8g fat (3g saturated fat), 90mg cholesterol, 75mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 6 lean meat.

Directions

  1. In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature.
  2. Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings.
  3. Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 10 servings.
Originally published as Spice-Brined Pork Roast in Taste of Home Christmas Annual Annual 2010, p43

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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aspear User ID: 1898268 71738
Reviewed Jul. 15, 2012

"While the brining technique yielded a moist roast from our Rotisserie, the fennel was not the flavor we were seeking. Next time I plan to substitute the fennel for rosemary and glaze the meat with a sweet barbeque sauce."

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