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Herb-Cured Grilled Pork Roast




Source of Recipe


rick


Recipe Introduction


servings 12- 15
points 4


List of Ingredients




1 boneless pork loin roast, about 3 to 4 pounds
4 quarts of water
1/2 cup brown sugar, firmly packed
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 one orange

Recipe



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, until internal temperature (measured by a meat thermometer) reads 155 degrees F.
Remove from grill, let rest for 10 minutes before slicing to serve.


Nutrition Facts
Calories 170 calories
Protein 25 g
Fat 6
Sodium 550 milligrams
Cholesterol 60 milligrams