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Spice-Glazed Grilled Pork Loin

Rather than tossing pork chops on the grill and allowing them to dry out (it’s true, you know it), reach for this grilled pork loin recipe, which cleverly calls for a loin to be brined, grilled whole, and then sliced, a tactic that all but ensures moistness.–Adam Perry Lang

LC Acts of Covert Cleverness Note

There are a few acts of covert cleverness tossed into this recipe. Each helps ensure untold tenderness and unabashed happiness the likes of which you may not have ever experienced from pork–not the least of which is plonking a cold beer down near the grill as you tend to the pig. See if you can find the rest of these acts.

Spice-Glazed Grilled Pork Loin Recipe

  • Quick Glance
  • 30 M
  • 15 H, 30 M
  • Serves 6 to 8

Ingredients

  • For the brine
  • 5 tablespoons sea salt or kosher salt
  • 5 tablespoons light brown sugar
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons grated or finely chopped sweet white onion
  • 10 garlic cloves, crushed
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 bunch fresh thyme
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh rosemary
  • 6 cups cold water
  • Two 2 1/2 pound pork loin roasts, preferably boneless
  • Canola oil or vegetable oil
  • For the spice glaze
  • 1/4 cup packed light brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon ground cumin
  • 1/4 cup honey
  • 2 teaspoons grated lemon zest
  • 2 tablespoons chopped fresh chives
  • For the board dressing (optional)
  • 6 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Sea or kosher salt
  • Freshly ground black pepper, to taste
  • Grated lemon zest
  • Chopped fresh chives

Directions

  • Brine the pork
  • 1. Combine all the brine ingredients except the pork loin and oil in a large bowl or resealable plastic bag. Mix and mash the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. Transfer half the brine to a second large bowl or plastic bag.
  • 2. If desired, to increase the surface area of the meat for seasoning, score the fatty side at 1/4-inch intervals, making 1/4-inch deep cuts in a crosshatch pattern.
  • 3. Place a pork loin in each bag or bowl of brine and refrigerate for at least 3 hours and up to 24 hours.
  • Make the spice glaze
  • 4. Combine all the spice glaze ingredients in another resealable plastic bag.
  • Grill the pork loin
  • 5. Prepare a grill for indirect cooking and bring it to 325°F (162° C).
  • 6. Drain the pork loin, discarding the brine, and pat it dry with paper towels. Rub the meat with just enough canola oil to make it glisten.
  • 7. Carefully oil the preheated grill rack, using tongs and a paper towel dampened with oil. Place the loin on the well-oiled rack, fatty side up. Close the grill lid and cook, covered, for 45 minutes.
  • 8. Transfer the pork loin to a plate. Cut off a bottom corner of the plastic bag of glaze and drizzle the glaze over the pork, turning it to coat it completely.
  • 9. Return the loin to the grill and cook for an additional 45 minutes to allow the glaze to permeate the meat. The pork is done when it registers 160°F (71°C) on an instant-read thermometer. Let rest for about 10 minutes.
  • Serve and devour
  • 10. Combine the board dressing ingredients on a clean cutting board. Slice the grilled pork loin, place it on the dressing, and turn to coat each slice. Serve immediately, preferably with a cold beer.
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