Sweet Tea Brined Bone-in Pork Loin Roast
April 14, 2014
Sweet tea isn’t only for sipping, it’s also the star of this brined bone-in pork tenderloin recipe.
6 cups sweet tea (I use Lipton sweet iced tea mix, prepared according to directions)
½ cup Kosher salt
4 cups crushed ice
1 bone-in pork loin roast (approximately 5 lbs)
2 tbsp. garlic salt
1 tbsp. smoked paprika
½ tbsp. dried rosemary
1 tsp. onion powder
2 tbsp. extra virgin olive oil
In a medium saucepan, combine sweet tea and Kosher salt and warm over medium heat until the salt has completely dissolved. Remove the brine mixture and add the crushed ice. Once the brine has completely cooled, pour the mixture in to a large re-sealable container and add the pork roast. Cover the container and refrigerate for 6-8 hours.
Prepare grill for two-zone cooking, placing ashed over coals on one side of the grill to create a direct and indirect zone. Add 2-3 chunks of your favorite smoking wood or 6-7 Kingsford Smokehouse Style Briquets.
Remove the pork roast from the brine mixture, rinse, and pat dry. In a small bowl, combine garlic salt, paprika, dried rosemary, and onion powder. Coat the pork roast with olive oil then season with with the spice mixture.
Place the pork roast on the hot portion of the grill and cook for approximately 15 minutes, turning it every few minutes until all sides have been seared.
Move the roast to the cool portion of the grill, cover and allow the roast to cook for approximately 2 hours until it reaches an internal temperature of 150 degrees.
Remove the roast from the grill, allow it to rest for 10 minutes, then slice between the bones and serve.