Coriander-and-Oregano-Brined Pork Loin

Soaking in a brine -- salted, flavored water, similar to pickling liquid -- yields meat that is seasoned, tender, and juicy. Try this method with pork chops, chicken, or turkey pieces.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2010


  • 2/3 cup coarse salt
  • 2 tablespoons sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 2 sprigs oregano
  • 1 bay leaf
  • 1 1/2 pounds boneless pork loin
  • Vegetable oil, for grill


  1. In a large bowl or plastic bag, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour (or up to 8 hours).

  2. Set up a grill for indirect cooking (see note below) over medium-high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.

Cook's Notes

Indirect Grilling: This setup creates ovenlike heat and is great for larger pieces of meat or foods that require gentle cooking. Arrange coals on one side of the grill, place food on the other, and cook with the lid on. Or preheat a gas grill over high, then lower heat on one side to medium-low or off.


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