Grilled Brined Pork Loin (adaptation of Sage-Garlic Brined Pork Chops from Ruhlman’s Twenty)
The key to juicy, tender pork is brining.
Prep Time10 minutes mins
Cook Time10 minutes mins
Brining and Resting Time8 hours hrs
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 287kcal
Brine
- 1 quart (32 ounces) cold water
- 1 ½ Tablespoons (50 grams, 1.75 ounces) Kosher salt (do not use table salt)
- 10 cloves garlic peeled and smashed with the flat side of a knife
- 1 lemon cut in half
- 1 packed Tablespoon fresh sage leaves
- 1 Tablespoon black peppercorns cracked in Ziploc bag with meat pounder, a mortar with a pestle
- 1 shallot sliced optional
- 2 bay leaves optional
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 1 Tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Emeril’s Essence
Pork
- 1 ¼ pounds (4 half-inch, 5 ounce pieces) pork loin, trimmed
Brine
In a large saucepan over high heat, combine water, salt, garlic, lemon, sage and peppercorns; bring to a simmer. Remove from heat and allow the brine to come to room temperature. Refrigerate uncovered until cold.
Submerge the pork in the brine; refrigerate 6 to 8 hours.
Pork
Remove pork from the brine, discarding the brine. Rinse the pork well; pat dry with paper towels. Let sit at room temperature for 1 hour before cooking.
Brush both sides of pork with vegetable oil. Grill over hot coals on both sides, basting often, until an internal temperature of 160° F, about 10 minutes. Remove from grill; cover with aluminum foil and let rest for 15 minutes. Yield: 4 servings.
Calories: 287kcal | Carbohydrates: 25g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 618mg | Potassium: 670mg | Fiber: 1g | Sugar: 18g | Vitamin A: 145IU | Vitamin C: 16.7mg | Calcium: 41mg | Iron: 1.7mg