Herb-Cured Grilled Pork Roast

Herb-Cured Grilled Pork Roast

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

This brine gives your roast a big flavor boost and gives the roast extra moisture while grilling.


1 3-lb boneless pork loin roast; (up to 4 pounds)
4 quarts water
1/2 cup Brown sugar
1/4 cup Salt
10 peppercorns
5 juniper berries
5 bay leaves
2 tablespoons fennel seed
1 cup mixed fresh herbs; (rosemary, thyme, sage)

Original recipe makes 6



In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature. Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2-3 days. Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F. Remove from grill, let rest for 10 minutes before slicing to serve.


Republished with Permission, National Pork Council

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Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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