Print Options

 
 
 
 Print
Spice-Brined Pork Roast Recipe

Spice-Brined Pork Roast Recipe

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. + marinating Grill: 1-1/2 hours YIELD: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)

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 marinade 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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a meat thermometer reads 160°, adding reserved seasonings to coals. Let stand for 5 minutes before slicing. Yield: 10 servings.

Nutritional Facts

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

Wine Pairings

Medium-Bodied White Wine

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