Spit-Roasted Brined Pork Loin
This succulent and flavorful grilled pork loin is a show-stopping main dish that's perfect for entertaining or special family meals. Brined to perfection, the pork is infused with aromatic rosemary and bay leaves, giving it a delightful herby flavor. Grilling on a rotisserie ensures even cooking and a beautiful char on the outside, while keeping the meat juicy and tender on the inside. Sliced and served alongside Provençal vegetables, this dish is a delicious way to bring a taste of summer to your table.
— Constant Cookbook
Ingredients
- 1 cup brining blend
- 1 boneless pork loin, 4 to 5 lb.
- 8 fresh rosemary sprigs
- 4 fresh bay leaves
- Olive oil for brushing
- Freshly ground pepper, to taste
- Provençal vegetables for serving (see related
- recipe at right)
Instructions
- Prepare the brining blend according to the package instructions for meat weighing 5 lb. or less. Add the pork loin and refrigerate as directed for 12 hours.
- Prepare a medium fire in a grill.
- Remove the pork from the brine, rinse well with cold water and pat dry with paper towels. Using kitchen twine, tie the pork at 1 1/2-inch intervals, tucking in the rosemary sprigs and bay leaves. Brush with olive oil and season with pepper.
- Place the pork on the grills rotisserie according to the manufacturers instructions, making sure the meat is secure. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium, 25 to 30 minutes, or until done to your liking.
- Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the pork into 1/2-inch slices and arrange on a warmed platter. Serve immediately with Provençal vegetables. Serves 6 to 8.
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