Citrus-Brined Pork Loin with Peach Mustard
A succulent pork loin brined in citrus and aromatic spices, then grilled to perfection and served with peach mustard. The meat is first soaked in a flavorful brine with orange, lemon, and herbs before being rubbed with a aromatic spice mixture and grilled to juicy tenderness.
Ingredients
- •½ medium onion
- •2 cloves garlic
- •1 leaf bay leaf
- •½ cup kosher salt
- •¼ cup light brown sugar
- •1 teaspoon coriander seeds
- •1 teaspoon fennel seeds
- •1 teaspoon black peppercorns
- •1 whole orange
- •1 whole lemon
- •4 sprigs thyme
- •5 pound center-cut bone-in pork loin
- •1 tablespoon coriander seeds
- •1 tablespoon fennel seeds
- •¼ cup light brown sugar
- •2 tablespoons kosher salt
- •1 tablespoon black pepper
- •1 tablespoon paprika
- •2 tablespoons vegetable oil
- •1 cup Peach Mustard
- •1 piece Mortar and pestle
Cooking Instructions
- 1.
Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
20 min
- 2.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
720 min
- 3.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
- 4.
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
60 min
- 5.
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
10 min
- 6.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
15 min
- 7.
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45-60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
60 min
- 8.
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
20 min
- 9.
Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.
