Herb-Brined and Grilled Pork Roast

This is the perfect addition to any weekend barbecue. It's super easy because the pork "brines itself" in the refrigerator while you tend to other things. Then, after a quick sear on the grill, you can leave it alone for a while (while you get the side dishes together). 

I chose pork loin roast because it's less fatty that the shoulder and, in my opinion, requires less work after the meat is cooked. If you choose to use pork shoulder, you need to cook the meat for several hours over a lower heat. Still delicious, you just have to be patient. Enjoy! 

Herb-Brined and Grilled Pork Roast 

2 cups apple cider vinegar
1 cup water
1/2 cup granulated sugar
5-6 sprigs fresh thyme

2-3 sprigs fresh rosemary

2 bay leaves

1 tablespoon kosher salt

1 teaspoon black pepper

1 (4 to 5 pound) bone-in pork loin roast

Olive oil

1/4 cup honey mustard

In a deep bowl or large plastic bag, combine the vinegar, water, sugar, thyme, rosemary, bay leaves, salt, and pepper. Add the pork and enough water to cover the pork with the mixture. Refrigerate 2 to 6 hours. Remove the pork from the “brine” about 1/2 hour before you plan to cook (so it comes to room temperature). 

Preheat the grill to high heat. Dry the pork all over, rub it with olive oil, and brush it with the honey mustard. Sear the pork on all sides to get grill marks. Move the pork to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook until an internal temperature reaches 145 degrees, about 30 to 45 minutes. Transfer the roast to a platter, cover loosely with foil, and allow it to rest for 10 minutes.

Before carving, add any accumulated juices to the drippings in the pan and then spoon the drippings over the pork slices.

Serves 8-10

Photo: amenic181