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Herb-Cured Grilled Pork Roast

Herb-Cured Grilled Pork Roast


  • 3 - 4 pound boneless pork loin roast
  • 4 quarts water
  • 1/2 cup brown sugar
  • 1/4 cup salt
  • 10 peppercorns
  • 5 juniper berries
  • 5 bay leaves
  • 2 tablespoons fennel seed
  • 1 cup mixed fresh herbs, (rosemary, thyme, sage)
  • Peel of one orange


  1. In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature. Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2-3 days.

  2. Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, (20 minutes per pound) until internal temperature on a thermometer reads 145°F with a three minute rest time. Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes minutes before slicing to serve.