165 minutes
A succulent and flavorful pork loin roast brined and grill-roasted with a smoky touch.
cups
Boneless Blade-end Pork Loin Roast, trimmed and tied with kitchen twine
0 lb
tablespoons
tablespoons
Wood Chips, soaked in water and drained
cups
1. Prepare the Brine
Dissolve ¼ cup of salt in 2 quarts of cold water in a large container. Submerge the pork loin roast in the brine, ensuring it is fully covered. Brine the pork for at least one hour.
2. Prepare the Pork
Trim any excess fat from the pork and tie it with kitchen twine at 1½-inch intervals. Coat it with 2 tablespoons of olive oil and rub it generously with 1 tablespoon of black pepper.
3. Prepare the Wood Chips
Soak 2 cups of wood chips in water for 15 minutes. After soaking, drain the wood chips.
4. Grill the Pork
Preheat the grill and set it up for indirect grilling. Sear the pork loin over direct heat until it is nicely browned on all sides. Move the pork to the indirect heat side of the grill. Add the soaked wood chips to the grill. Grill the pork, covered, until it reaches the desired level of doneness. Let the pork rest before slicing.
Use a reliable meat thermometer to cook the pork loin to the perfect doneness without overcooking.
Use fresh, whole spices for the brine, and toast them lightly before adding water to enhance their flavors and aromas.
Allow the pork loin to rest for 10-15 minutes after grilling to redistribute the juices for a moist, flavorful result.
Use a very hot cast iron skillet or heavy-bottomed pan to create a deep, golden-brown crust on the pork, which adds flavor and seals in juices.
Aim for a full 12-24 hours brining time to infuse optimal flavor and juiciness into the pork loin.
Comments (0)