- 4 cups water
- 1/2 cup sugar
- 1/2 cup coarse salt, plus more for seasoning
- 4 cups ice
- 1 bay leaf
- 1 small bunch thyme
- 1/2 orange, zest removed in strips and fruit reserved for garnish
- 12 whole peppercorns, plus freshly ground pepper
- 1 boneless pork loin (2 pounds)
- Coarse grain mustard, for serving
- Prep: 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 nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.
- Grill: Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard.
A Matter of Time
Yes, you can grill a pork loin. Brine it in the morning, and by dinnertime, it will be extra juicy.