Herb-Cured Grilled Pork Roast

  • Yield: 6 servings


3 to 4pounds boneless pork loin roast
4quarts water
1/2cup brown sugar
1/4cup salt
10-- peppercorns
5-- juniper berries
5-- bay leaves
2tablespoons fennel seed
1cup mixed fresh herbs (rosemary, thyme, sage)
-- Peel of 1 orange


  1. 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.
  2. 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.

Nutritional Info *per serving

  • Calories 145
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 60mg
  • Sodium 550mg
  • Carbohydrate 21g
  • Protein 25g