Salt Brined Grilled Pork Recipe




 Water8 Cup (128 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Cup (4 tbs)
 Fennel seeds3 Tablespoon, crushed
 Whole black peppercorns2 Tablespoon
 Thyme leaves2 Tablespoon
 Orange peel1 Large (Cut From The Colored Part)
 Boneless pork loin roast4 Pound (Center Cut)

Nutrition Facts

Serving size

Calories 300 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 2.9 g14.7%

Trans Fat 0.1 g

Cholesterol 119.4 mg

Sodium 720.6 mg30%

Total Carbohydrates 8 g2.6%

Dietary Fiber 2 g8.1%

Sugars 2.5 g

Protein 42 g83.8%

Vitamin A 2.6% Vitamin C 11.8%

Calcium 6.7% Iron 11.8%

*Based on a 2000 Calorie diet


In a 3 to 4-quart pan, combine water, sugar, salt, fennel seeds, thyme, peppercorns, and orange peel.
Bring to a boil over high heat; then remove from heat and let cool.
Set a large heavy-duty plastic bag in a 9 by 13-inch baking pan.
Pour brine into bag, then add pork; seal bag securely.
Rotate bag to distribute marinade.
Refrigerate for 2 to 3 days, turning bag over occasionally.
Barbecue meat by indirect heat
Lift meat from brine and drain briefly, then place on grill directly above drip pan.
Pour brine through a wire strainer; discard liquid and distribute seasonings over coals.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part registers 150°F (45 to 55 minutes).