Brined Grill-Roasted Pork Loin

Total Time:
7 hr
Prep:
15 min
Inactive:
6 hr
Cook:
45 min

Yield:
10 servings
Level:
Intermediate

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
Directions

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.


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    I used a pork loin (no bone and it was way too salty. Perhaps a larger piece would have worked better, but I won't do again.
    I made this exactly per instructions, except I substituted gin for the juniper berries. It was incredibly delicious. My only complaint is that it took much longer than 30 to 45 minutes to cook, closer to 90 minutes. Worth the wait though! Definitely use the drippings, they were to die for.
    This was my first attempt at the brine technique. I was a bit concerned about the "too salty" comments so I chickend out and only used about 1/2 the recommended amount. Yes, I could still taste the salt but did not feel it was overpowering.
     

     
    I used brown sugar and, since I couldn't find juniper berries in my small town grocery store, substituted about 1/2 a cup of gin. Now I can call this "Grilled Gin Brined Pork Loin" and impress my friends.
     

     
    Flavor was very good and the loin remained very moist despite the rather long grilling time of about an hour. I will be brining again soon!
    I only used 1/4 c Kosher salt in the brine....and even then I thought it was unbalanced, too salty. I added a Mikes Hard Lemonade to the brine solution...I cooked it for 30 in, just as in Tyler's recipe and it was perfect. The pork had an amazing taste, still a little salty, but it added a zip. My family loved it, and they are always lukewarm about pork loin...so great job, but thanks to the reviewers who went before me and posted their ideas...you really helped!
    Be very careful when you brine any meat. Please use KOSHER salt. If you use table salt it will make your meat VERY nasty tasting! I have a favorite brine that I use on pork loin (it calls for a cup of kosher salt)...one day I had run out of Kosher salt...so I used table salt and the meat was inedible!! For some reason Kosher makes a huge difference. Just a thought for those who had salt problems...
    A couple reviewers commented on the amount of salt, and unfortunately I didn't read the reviews before I made this pork. Shame on me, especially since I was using a couple of those very skinny, snake-like pork loins that I had in the freezer. If I had read the reviews first, knowing that I had skinny loins
     
    (that sounds like a personal problem, hee-hee) I would have either decreased the amount of salt, or just used a different recipe. The meat wasn't completely inedible - my family just giggled and made jokes about it.
     

     
    That being said, I do think this recipe has potential. I cooked the loins on an outdoor grill, searing first, then moved them off direct flame to cook through - about 20 minutes total. The meat was very tender, and although the juices didn't flow out when sliced, it was not dried out at all. I think it's overcooking that dries meat out, not the brine. I've brined turkeys before and had them turn out quite juicy if not overcooked.
     

     
    I will attempt brining pork loins again. I don't like to give up on a method jut because it didn't turn out perfect the first time.
    I made this for company last night and everyone agreed it was the best grilled pork loin they'd ever had. I used half the salt called for and marinated it overnight. I rinsed the loin (4.5 lbs) thoroughly, seasoned it, grilled it to an internal temp of a 155 degrees...perfect! My suggestion to Shawn from WSMR, NM is "if you want a low/no salt recipe, stay away from BRINE in the recipe name!!"
    Like most dishes and/or recipes from professional chefs, this one lives up to my standard complaint: Excessive salt.
     

     
    One difference might be that the recipe calls for bone-in pork loin and I used boneless. Still, Tyler used boneless on this episode.
     

     
    With the abundance of salt, forget having a tasty pork loin. The excessive salt sucked out the water making it dry. Then there was the taste: Forget the pork and just eat the salt.
     

     
    My recommendation is to reduce the amout of salt in the brine to 1/4 cup. That should keep it from being too salty, though 1/4 cup is still too much for my preferences.
     

     
    I also knocked it down one star because juniper berries are not always easy to acquire. Yes, the specility stores have them, but that means an extra trip across town.
     

     
    Just once, I'd like to see a chef devise a dish that didn't invlove salt. Please?
    I use this all the time, and it has turned out great everytime. I even used it for chicken breasts that I grilled and that was good too. It makes for great low carb eating. Thanks Tyler!
    Did this as a boneless loin roast. Used just pan roasted black peppercorns. Salt and Sugar brine...6 hour brine...Rinsed after brine, patted dry, oiled, peppered, Weber BBQ, seared direct all sides, Cooked indirect 1 1/2 hour, indirect, (3 lb boneless) cooked to 140 degrees...VERY MOIST! I'll do this again, at least sugar/salt brine on the rest of my pork loins! Brine YES!
    I followed the recipe and even watched the Food 911 episode when Tyler made this dish. First off, the recipe calls for a "bone-in" pork loin, but on the show he used a boneless pork loin. I used a 4 lb. boneless pork loin and cooked it for only 20 minutes in the bar-b-que on indirect heat and it was very overdone. Please be more specific in future or make sure your recipe matches what is done on the show. Thanks
    First time I tried the brining technique. The end result was very tender, flavorful and moist but the the ends of the roast were very salty. There may be something I'm missing in the technique but it didn't say to rinse the brine off just pat dry & oil. Did make a nice presentation with sweet potatoes & mixed vegies & cheese.
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