1 5-pound center-cut bone-in pork loin, chine bone removed
Dry Rub and Assembly-
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/4 cup (packed) light brown sugar
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
Instructions
1 tablespoon paprika
Vegetable oil (for grilling)
Peach Mustard ( for serving)
Special equipment-
Mortar and pestle or spice mill
Citrus-Thyme Brine-
Bring onion, garlic, bay leaf, salt, brown sugar,
coriander seeds, fennel seeds, peppercorns, and 2
cups water to a boil in a medium saucepan. Reduce
heat and simmer, stirring, until salt and sugar
are dissolved. Remove from heat and add 2 cups
cold water. Transfer brine to a large heatproof
bowl or jar. Squeeze orange and lemon juice into
brine and add citrus halves and thyme. Chill until
cool.
Place pork in a large resealable plastic bag and
add brine. Seal bag, pressing out air, and chill
at least 12 hours.
Do ahead- Brine can be made 2 days ahead; cover
and keep chilled. Pork can be brined 24 hours
ahead; keep chilled.
Dry Rub and Assembly-
Remove pork from brine, brushing off any spices.
Let stand at room temperature 1 hour before
grilling.
Toast coriander and fennel seeds in a small
skillet over medium heat, tossing occasionally,
until fragrant, about 2 minutes. Let cool, then
finely grind in mortar and pestle or spice mill;
combine in a small bowl with brown sugar, salt,
pepper, and paprika.
Prepare grill for 2-zone heat (for a charcoal
grill, bank coals on 1 side of grill; for a gas
grill, leave 1 or 2 burners off) and oil grate.
Pat pork dry and rub all over with dry rub. Grill
over direct heat, bone side up, until lightly
charred, about 5 minutes. Turn pork and grill,
bone side down, until lightly charred, about 5
minutes more.
Transfer pork to cooler side of grill, bone side
up; cover grill. Grill pork, turning occasionally,
until an instant-read thermometer inserted into
the center of loin registers 145°, 45–60 minutes.
(The internal temperature of grill should be 400°;
add more charcoal or adjust heat as needed.)
Transfer pork to a cutting board, tent loosely
with foil, and let rest 20 minutes. Cut loin from
ribs, and slice loin; cut between ribs. Serve with
Peach Mustard.
Do ahead- Dry rub can be made 1 day ahead. Store
airtight at room temperature.
Originally Submitted
7/6/2014
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