"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brine Cured Grilled Pork Recipe

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This recipe for Brine Cured Grilled Pork, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Anderson
Added: Wednesday, April 29, 2009


1 quart cold water
1/4 c. white sugar
1/4 c. light brown sugar
1/3 c. kosher salt
2 tsp. whole black peppercorns
2 sprigs fresh rosemary
1 bay leaf
1 small onion quartered
2 garlic cloves, smashed
Pinch fennel seed
4-5 lb pork loin (or a couple smaller ones)

Place all ingredients (except pork) in large saucepan and bring to a boil over high heat. Transfer to a large glass or ceramic bowl and set aside to cool. When lukewarm, add the pork loin, cover and place in refrigerator overnight. This will get too salty if left longer than that. If smaller pork loins, only leave in brine 8 hours or so.

Grill the pork as you would a pork loin (to 170 degrees on meat thermometer). Can also bake in oven for approximately 30-40 minutes per pound at 350 degrees.




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