Brined Grill Roasted Pork Loin Recipes

Steps:

• Stir water, cider, maple syrup and salt in large container or stockpot until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Heat coals or gas grill for direct heat. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder.
• Cover and grill pork over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

Steps:

• Prep:Bring water, sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, orange zest, and peppercorns, and let cool completely. Place pork in a nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.
• Grill:Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard.

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
• Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
• Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
• Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
• Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
• Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer gently for 15 minutes.
• Cool to room temperature.
• Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
• Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
• Allow the roast to rest for 20 minutes before carving.
• (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings., Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Bring water, salt and sugar to boil.
• Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
• Simmer 5 minutes.
• Remove from heat and let cool to room temp.
• Pour over pork roast and marinate a minimum of 8 hours or overnight.
• Drain.
• Pre-heat oven to 250 degrees.
• Season meat with salt and pepper.
• Place in a roasting pan with meat side down.
• Drape bacon slices over the roast so the top and sides are covered with the bacon.
• Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
• (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
• I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

Steps:

• 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.