Food Network: Brined Grill-Roasted Pork Loin

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Brined Grill-Roasted Pork Loin
Recipe courtesy Tyler Florence

Ingredients
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 tablespoon juniper berries
1 tablespoon whole black peppercorns
1/2 cup sugar
1 cup kosher salt
2 cups water
1 bunch fresh thyme leaves
2 bay leaves
1 (4 to 5 pound) bone in pork loin roast
Extra-virgin olive oil

Freshly ground black pepper

Instructions
In a small dry skillet over medium heat toast the
coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1
minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups
of water until dissolved. Put the pork roast into a deep bowl or a large plastic
bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay
leaves. Add more water until the meat is covered. Let it sit in the brine in the
refrigerator for 2 to 6 hours.

Remove the pork roast from the brine about 1/2 hour before you will be ready to
cook it to allow it to come up to room temperature. When ready to cook, heat a
grill to high heat. Dry the pork, rub it with olive oil, and season it with

pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper
rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until
the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to
a platter, cover loosely with foil, and allow it to rest for 10 minutes.

Before carving, add any accumulated juices to the drippings in the pan. Spoon
these over the sliced pork.