Herb-Cured Grilled Pork Roast
- Yield 6 servings
An herb brine gives this pork roast brine a big flavor boost and extra moisture while grilling.
- 3 to 4 pounds boneless pork loin roast
- 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)
- -- Peel of 1 orange
- 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 to 3 days.
- Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 145F. Remove roast from heat; let rest about 10 minutes before slicing to serve.