It is Michelle’s birthday and I’m happy for an excuse to do some grilling. There is a sort of chocolate theme to the day, so the rub I’m using has unsweetened cocoa powder in it.
Brined and Grilled Pork Loin Roast
5 lb pork loin roast
6 cups water
1/2 cup salt
1/2 cup sugar
2 bay leaves
12 whole peppercorns
4 sprigs rosemary
5 by 5 rub
1 tablespoonkosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon packed brown sugar
1 tablespoon unsweetened cocoa powder
Combine sugar and salt in a medium saucepan and stir. Add bay leaves, peppercorns and rosemary leaves. Bring to a boil, stirrimg to dissolve the sugar and salt. Boil for 5 minutes and then remove from the heat. Let the brine sit on the stove until it cools to room temperature.
Add the pork loin roast to a zip top bag and pour over the brine. Squeeze out all the air and then seal the bag. Set in refrigerature for 12 to 24 hours.
Make the rub by combining all 5 ingredients in a bowl and mix with your fingers to remove any lumps of brown sugar. Set aside until ready to use. Store any extra in an airtight container.
Remove pork loin from the refrigerator about an hour before you want to grill. Pull from brine and rinse off. About 30 minutes before grilling, generously coat the meat with dry rub. Set up your grill for indirect cooking with coals on either side and a channel down the middle. Drop in a couple of wood chips for smoke. Set an aluminum drip pan down the center.
Start by searing the meat over the coals for about 2 minutes per side. After about 10 minutes and after plenty of grill marks, place the pork loin roast in the center of the grill, fat side up, and close the grill. Roast for 60 to 90 minutes, until the temperature of the center of the meat reaches 145 degrees F. Remove from the grill and lest rest 5 to 10 minutes.
And, because Michelle likes veggies, I grilled some zucchini from her brother’s garden. I used this recipe from Ree Drummond, The Pioneer Woman. As someone who isnt a fan of zucchini, the marinade is good but finishing them with lemon salt makes them actually taste pretty darn good.