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
Total TimePrep: 15 min. + chilling 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 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.
- 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.
Nutrition Facts6 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.
Originally published as Spice-Brined Pork in Taste of Home Christmas Annual 2010
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.