Herb-Cured Grilled Pork Roast
by tyson
This brine gives your roast a big flavor boost and gives the roast extra moisture while grilling.
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INGREDIENTS
- 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)
INSTRUCTIONS
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.
NOTES
Republished with Permission, National Pork Council
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tyson
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (926g) | ||
| Recipe Makes: 6 | ||
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| Calories: 695 | ||
| Calories from Fat: 207 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23g | 31 % | |
| Saturated Fat 8.2g | 41 % | |
| Monounsaturated Fat 10.2g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 181.4mg | 56 % | |
| Sodium 180.2mg | 6 % | |
| Potassium 1401.9mg | 37 % | |
| Total Carbohydrate 57.4g | 17 % | |
| Dietary Fiber 9g | 36 % | |
| Sugars, other 48.4g | ||
| Protein 67.8g | 97 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 695
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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