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Salt Brined Grilled Pork Recipe
|Water||8 Cup (128 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Fennel seeds||3 Tablespoon, crushed|
|Whole black peppercorns||2 Tablespoon|
|Thyme leaves||2 Tablespoon|
|Orange peel||1 Large (Cut From The Colored Part)|
|Boneless pork loin roast||4 Pound (Center Cut)|
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
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).