Easy
   Gourmet Dinners

Brined and Grilled Pork Loin

          Preparation and cooking time:  5 minutes early in day; 60 minutes cooking
     Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent.  It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24.  If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.

2 cups water very cold water
1 cup ice cubes
1/4 cup sea, kosher or other course salt
2 tbs brown sugar
2 tbs molasses
1 cup very strong coffee  I used 3 tsp of instant coffee - so about 3 times stronger than normal
2 cloves garlic, crushed   just smash it with the flat of a knife or the heel of your hand
1 tbs paprika
1 pork loin roast, boneless, 2  - 2 1/2  lbs.         750gr, 26.5oz, lean sirloin, trimmed, boneless

Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl.  Add coffee and mix well.  Add water and stir until sugar and salt are dissolved.  Add garlic and ice, stir.  Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate.  Turn once or twice during the day if you think of it. 
When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides.  Cook until 155F (70C) or until only slightly pink in center.  Remove and let rest 5 - 10 minutes.  Slice half of it (or less) and serve. 

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Nutrition Information               Recipe serves 4            Entire Recipe / per serving Calories:  1088 / 272 Total Carbohydrates:  0 / 0           Dietary Fiber: 0 / 0 Total Fat:  47 / 12          Saturated Fat: 16 / 4 Cholesterol:  480 / 120 Protein:  154 / 38.5 Calcium:  98 / 24.5 Sodium:   375 / 94

General Technical Details and Disclaimer:

Note:  Nutrition info assumes none of the brine.  I'm sure it must add a bit of salt and possibly some sugar, but I could find no way of determining it.

Measurements in this color are actual measurements used for calculation.  If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/