You are here: Home » Recipes » Herb-Cured Grilled Pork Roast Herb-Cured Grilled Pork Roast Recipe by National Pork Board Yield 6 servings An herb brine gives this pork roast brine a big flavor boost and extra moisture while grilling. PrintEmail Ingredients 3 to 4 pounds boneless pork loin roast4 quarts water1/2 cup brown sugar1/4 cup salt10 -- peppercorns5 -- juniper berries5 -- bay leaves2 tablespoons fennel seed1 cup mixed fresh herbs (rosemary, thyme, sage) -- Peel of 1 orange 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 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.