pork loin roast
I have a pork loin roast in my freezer. I've searched for recipes and just can't figure out what to do with it. I don't have a slow cooker. I'd prefer an outdoor method. Thank you for any suggestions.
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I have a pork loin roast in my freezer. I've searched for recipes and just can't figure out what to do with it. I don't have a slow cooker. I'd prefer an outdoor method. Thank you for any suggestions.
5 Comments
I just posted a rub using fennel seed and garlic that is perfect for a pork loin. See hotline answers for use of fennel seed. And 140 is the optimal doneness for pork!
Ingredients and Directions for Making the Brine:
4 – 5 pound pork loin roast
6 cups hot water
1/2 cup salt
1/2 cup dark brown sugar
2 Bay leaves
1 handful of peppercorns
4 sprigs of thyme
2 sprigs of rosemary
1.Combine the brown sugar and salt in the water.
2.Stir until dissolved and then add the rest of the brine ingredients.
3.Once the solution has completely cooled, add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible.
6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag. Place the bowl containing the brining meat into a refrigerator for at least 8-12 hours.