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4 cups of water
1/2 cup of sugar
1/2 cup of coarse salt, plus more for seasoning
4 cups of ice
1 bay leaf
1 small bunch of thyme
1/2 an orange (zest removed in strips and fruit reserved for garnish)
12 whole peppercorns, plus freshly ground pepper
1 boneless pork loin (about 2-2 1/2lbs.)
coarse grain mustard, for serving

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 glass bowl and completely cover with brine. Refrigerate 6-8 hours, then remove pork from brine and let stand at room temperature for at least 30 minutes. Pat dry and season with salt and pepper. Heat grill to medium and grill pork, covered, turning every 6 minutes, until internal temperature reaches 125 degrees, about 35-40 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer to a cutting board and let rest about 15 minutes then slice and squeeze the orange over the slices and serve with mustard.
 
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