 | | Directions |
- Make the brine: To a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover meat. Remove the meat, measure the water and add 1/4 cup of salt for each cup of water. Stir to dissolve. Add any herbs to be used, put meat into brine, cover and refrigerate. (A zip-top bag can be used for brining; put it into a cake pan or other container when refrigerating, in case the bag leaks.) Brine for at least 4 hours, or as long as overnight.
- Pre-heat grill: For a gas grill, turn one burner off after grill is hot; for a charcoal grill, move coals to one side.
- While grill heats, remove roast from brine and pat dry. Brush with oil and brown over direct heat section of the grill (the hot side) about 3 - 4 minutes per side, or until golden brown. Then, move the meat to indirect heat area, cover grill and cook until meat registers 150°F on an instant-read thermometer, about 1 - 1 1/2 hours.
- Remove from grill, cover loosely and let stand 15 minutes before slicing.
- Note: the 'standing' time is important to a quality product: the meat continues to cook and the internal juices become evenly distributed.
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: grill, non-reactive vessel
Servings: 4
|  | | Ingredients | | - | | 2 pounds pork loin roast, preferably bone-in |
| - | | 3/4 cup kosher or canning/pickling salt. May use more or less, depending on container |
| - | | 1 tablespoon oil |
| - | | fresh or dried herbs such as sage, rosemary or savory, optional |
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