Savory Brined and Grill-Roasted Pork Loin

1. Brine the Pork Loin

Dissolve 0.25 cup of salt in 2 quarts of cold water in a large container. Submerge the pork loin in the brine, ensuring it is completely submerged. Cover the container and refrigerate for 1 to 1.5 hours.

2. Prepare the Pork Loin

After brining, remove the pork from the brine and pat it dry with paper towels. Rub the pork loin all over with 2 tablespoons of olive oil, then coat it generously with 1 tablespoon of pepper. Let the pork sit at room temperature for about an hour.

3. Prepare the Wood Chip Packet

Place 2 cups of soaked and drained wood chips in the center of a large piece of aluminum foil. Fold the foil around the chips to create a sealed packet, and cut several vent holes in the top to allow the smoke to escape.

4. Set Up the Grill

Set up your grill for indirect grilling. For a charcoal grill, light enough charcoal to fill a chimney starter, spread the hot coals on one side of the grill, and place a drip pan on the other side. Position the wood chip packet on top of the coals. For a gas grill, place the wood chip packet on the primary burner, turn all burners to high, then turn off all but the primary burner and adjust the heat to maintain a temperature of about 350°F.

5. Sear the Pork Loin

Clean and oil the grill grate, then sear the pork loin over the hot side of the grill for about 10 to 12 minutes, turning occasionally, until a well-browned crust forms on all sides.

6. Grill-Roast the Pork Loin

Move the pork to the cooler side of the grill, cover, and let it cook for about 20 minutes. Rotate the pork loin to ensure even cooking, cover the grill, and continue cooking until the internal temperature reaches 145°F, which should take an additional 10 to 30 minutes.

7. Rest and Carve the Pork Loin

Transfer the cooked pork loin to a carving board and tent it loosely with aluminum foil. Let it rest for 15 minutes. After resting, remove the kitchen twine, carve the roast into 0.5-inch-thick slices, and serve.