Brined And Roasted Pork Loin

A Campfire Alternative To Ham.

Brined and cooked over a live fire, this pork tenderloin makes the perfect centerpiece to an Easter or other holiday feast.

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PREP TIME
30 minutes
(plus brining time)

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COOK TIME
50-60 minutes

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YIELD
6 Servings

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Pork Brine Ingredients:

• 2-3 lb pork tenderloin

• 1/4 cup kosher salt

• 2 cups water, divided

• 2 cups apple cider, dividied

• 1/4 cup brown sugar

• 1 tablespoon black peppercorns

• 1 tablespoon coriander seeds, crushed

• 1 tablespoon mustard seeds

• 3 sprigs of thyme

• 1 bay leaf

Mop Sauce:

• 2 teaspoons vegetable oil

• 2 tablespoons stone ground mustard

• 1 tablespoon brown sugar

• 2 cups apple cider, dividied

• 1/4 cup brown sugar

• 1 1/2 teaspoons maple syrup

• 1 1/2 teaspoons thyme leaves

• 1/2 cup apple cider

Directions

1. Make the brine by bringing salt, 1 cup water, 1 cup apple cider, brown sugar, peppercorns, coriander, mustard seeds, thyme, and bay leaf to a boil over medium heat. Simmer until salt and sugar dissolves, about 3-5 minutes. Add remaining 1 cup apple cider and 1 cup water, letting the brine come to room temperature before transferring to a resealable plastic bag and adding the pork.

2. Seal the pork and brine in a large resealable plastic bag and set inside of a bowl or dish in the refrigerator. Let brine for 12 to 24 hours.

3. Once brined remove the pork from the liquid and pat dry with paper towels. Allow it to come to room temperature before cooking.

4. Start your campfire or smoker and adjust for medium-low cooking, around 275-300 degrees

5. While the grill heats up combine the mop sauce ingredients in a medium bowl.

6. Pre-heat a cast iron pan and then sear the pork on all sides. Transfer the tenderloins to the grill grate.

7. Cook for 45 to 60 minutes, turning and basting with the mop sauce about every 10 minutes for even cooking. If using a live fire, cover with a smoking dome or loosely with foil to keep in the heat. Remove from the heat when the internal temperature reaches 145 degrees.

8. Remove the tenderloin from the grill and let rest for 15 minutes before slicing.

Notes:

1. Recipe adapted from cider-brined, mustard-glazed pork loin on epicurious.com by Rhoda Boone.