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Spice-Brined Pork Roast

 Spice-Brined Pork Roast
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
10 ServingsPrep: 15 min. + marinating Grill: 1-1/2 hours


  • 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)


  • 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.
  • 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.
  • 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.

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Spice-Brined Pork Roast (continued)

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: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer