Brined and Grilled Pork Loin
Preparation and cooking time: 5 minutes early in day; 60 minutes cooking
Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent. It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24. If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.
Ingredients:
- 2 cups water very cold water
- 1 cup ice cubes
- 1/4 cup sea, kosher or other course salt
- 2 tbs brown sugar
- 2 tbs molasses
- 1 cup very strong coffee I used 3 tsp of instant coffee - so about 3 times stronger than normal
- 2 cloves garlic, crushed just smash it with the flat of a knife or the heel of your hand
- 1 tbs paprika
- 1 pork loin roast, boneless, 2 - 2 1/2 lbs. 750gr, 26.5oz, lean sirloin, trimmed, boneless
Instructions:
- Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl.
- Add coffee and mix well.
- Add water and stir until sugar and salt are dissolved. Add garlic and ice, stir.
- Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate. Turn once or twice during the day if you think of it.
- When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides. Cook until 155F (70C) or until only slightly pink in center.
- Remove and let rest 5 - 10 minutes. Slice half of it (or less) and serve.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1088 / 272 Total Carbohydrates: 0 / 0 Dietary Fiber: 0 / 0 Total Fat: 47 / 12 Saturated Fat: 16 / 4 Cholesterol: 480 / 120 Protein: 154 / 38.5 Calcium: 98 / 24.5 Sodium: 375 / 94 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes none of the brine. I'm sure it must add a bit of salt and possibly some sugar, but I could find no way of determining it.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
