Categories: Grilling

Ingredients

• 8 cups water
• 1/3 cup packed turbinado or light brown sugar
• 1/3 cup coarse salt
• 6 cloves garlic, peeled
• 1 tablespoon peppercorns
• 3 bay leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon thyme
• 1 trimmed boneless pork loin (3 1/2 pounds)
• 2 tablespoons olive oil

Directions

1. In a Dutch oven or large soup pot, combine the water, brown sugar, and salt. Heat over high heat, stirring until the sugar and salt are dissolved. Remove from the heat and stir in 4 cloves of the garlic, the peppercorns, bay leaves, red pepper flakes, and thyme. Let cool to room temperature and then add the pork loin. Cover and refrigerate overnight.
2. The next day, preheat the grill to medium. You want to maintain a steady temperature of 400°F to 450°F. Bank the coals or turn off one burner on a gas grill if necessary to regulate the heat. Oil the grill grates.
3. Remove the pork from the brine. Discard the brine and pat the meat dry. Cut the remaining 2 cloves garlic into thin slivers. Cut slits all over the pork with a sharp knife, and insert one or two garlic slivers into each cut. Rub the meat with the oil.
4. Place the pork on the grill. Cover and grill for 20 minutes, or until well browned on the underside. Turn, and grill for 20 minutes longer. Turn again and grill, covered, for 10 to 20 minutes longer to brown all sides, regulating the heat as best you can, until the pork is cooked through but still juicy. Remove the pork from the grill, and let stand for at least 10 minutes before thinly slicing.

Email to a friend | Print this recipe | Back