This brined and barbecued pork roast is unbelievably tender. Adding seasonings to the coals produces an awesome aroma that draws guests to the grill!
—LORRAINE SCHROEDER ALBANY, OR
PREP: 15 MIN. + CHILLING • GRILL: 1 1/2 HOURS • MAKES: 10 SERVINGS
2 quarts water
8 orange peel strips (1 to 3 inches)
1/2 cup sugar
1/4 cup salt
3 tablespoons fennel seed, crushed
2 tablespoons dried thyme
2 tablespoons whole peppercorns
1 boneless rolled pork loin roast (4 pounds)
1. In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature.
2. Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add the pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings. Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1 1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Per 6 ounces cooked pork: 225 cal., 8g fat (3g sat. fat), 90mg chol., 75mg sod., 0 carb. (0 sugars, 0 fiber), 35g pro.
Diabetic Exchanges: 6 lean meat.