Peach Brined Pork Loin & Savory Vegetables
Serves 10 - 12
Prep Time: 1 hour
Cook Time: 2.5 - 3 hours
A “Peachy” twist on serving a traditional pork loin. Brining the pork loin is easy and it adds a level of juiciness that will leave your dinner guests asking for more. Served with savory vegetables and you have a complete meal from the grill.
- 1 pork loin (3.5 - 4 lbs.)
- 24 oz. peach nectar
- 1/2 cup coarse sea salt
- 1/2 cup dark brown sugar
- 12 oz. water
- 3 strips bacon (cut in thirds)
- 1 onion (quartered)
- 8 white mushrooms (halved)
- 12 asparagus stalks (trimmed)
- 4 oz. peach jam or marmalade
- olive oil
- kosher salt
- freshly ground black pepper
In a pot, add the peach nectar, sea salt, brown sugar and water. Stir and bring to boil. Remove from the heat, cover and allow to the brine to come to room temperature.
Place the pork loin in a sealable container or plastic bag and pour in the brine. Refrigerate overnight.
Set up the grill for indirect cooking and heat to 225°F. Remove the loin from the brine, rinse and pat dry. Brush the cast iron skillet or roasting pan with olive oil. Place the pork loin “fat side” down.
Place the bacon, onion, mushrooms and asparagus around the loin. Brush with olive oil. Salt and pepper the loin and vegetables to taste. Brush the top of the loin with peach jam 30-45 minutes prior to removing it from the grill. Depending on your preferred doneness, the internal target temperature range is 145-160°F (63-71°C).
Remove from the grill and loosely cover with aluminum foil for 10 minutes prior to slicing.
Recipe from Primo Ceramic Grills.