Brined and Grilled Pork Loin

Brined and Grilled Pork Loin by

Chef Derek St. Romain

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Shopping List

  • 2 lbs. pork loin
  • 1/2 bottle white wine
  • 1/2 cup sugar
  • 1/4 cup salt
  • 2 tbsp peppercorns
  • 1 tbsp red pepper flakes
  • 2 ounces fresh basil, tarragon and thyme (sub any herbs you like)
  • 4 tbsp garlic
  • 3-5 bay leaves
  • 2 cups of water
  • Leave pork loin in brine for at least 24 hours, if you can up to 72 hours, under refrigeration!

 

Instructions

Coat entire Loin in this mixture:

  • Olive oil, chopped garlic, cayenne pepper, salt, and pepper.
  • Now, place Brined and seasoned pork loin on the grill and cook for about 35 to 45 minutes, or until the Loin reaches 155 degrees internal temperature.

 

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