Our grill is in jeopardy of being taken away. Apparently it's too tall and the neighborhood has decided to rain on our summer grilling parade just as summer is kicking off. I'm a bit annoyed. Next week Benjamin gets to go to a meeting to appeal it and tell them we should be able to keep the grill. It's really silly.
In case the grill is taken away, which I hope it's not seeing as neighbors all around us have the same kind!, we're getting in some grilling while we can. I came across this recipe in my Mom's Living and quickly tore it out, telling my Mom I was much more quick to make recipes than she was anyways.
Pork is cooked often in our house. It's affordable and underused in general in my opinion. When was the last time you made pork chops? You should. Pork tenderloin? Another winner.
This recipe is nice because you prepare it in the morning and then come dinner time just take it out of the brine, dry it off, season, then grill for about half an hour. The results? Delicious. Brining the pork helps it stay nice and juicy- no dry pork loin for us!
{Recipe thanks to and loosely modified from Martha Stewart}
{Ingredients You'll Need}
- 4 cups water
- 1/2 cup sugar
- 1/2 cup coarse salt
- 4 cups ice
- 2 bay leaves
- 2-3 teaspoons dried thyme or 1 bunch fresh
- zest from 1 orange
- a few good cracks of pepper
- 1 boneless pork loin, about 2 pounds
- coarse grain mustard for serving
- Bring the water, sugar, and salt to a simmer and stir until the sugar and salt dissolve. Remove from the heat and stir in the ice, bay leaves, thyme, orange zest, and pepper. Let cool then pour over the pork in a dish that will allow the pork to be covered.
- Refridgerate 6 hours or up to 8 hours
- Remove from the brine and let stand up to 30 minutes to bring it to room temperature before grilling. Pat it dry and season with a little more salt and pepper.
- Heat the grill to medium then grill the pork, covered with the vent open, turning every 6 minutes for about 32 minutes total or until internal temp is 125.
- Allow the pork to rest 15 minutes then slice, serve, and devour with some mustard if you'd like.
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