How to make it

  • In a non-corrosive pan mix sugar, coarse salt, water, 4 cloves garlic, juniper berries and thyme.
  • Stir until sugar dissolves then cool brine and add pork.
  • Meat should be just covered.
  • Add water if necessary.
  • Weight the roast with a plate so it stays submerged then let stand in brine for two days refrigerated.
  • Remove meat from brine and wipe with paper towels.
  • Let come to room temperature.
  • When ready to cool oil the grill and heat.
  • Stir together oil, garlic, thyme and rosemary then brush on pork.
  • Place on the grill and turn occasionally.
  • Cook to an internal temperature of 145.
  • Let rest 10 minutes before carving.

Reviews & Comments 6

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  • carolyn_elliott 9 years ago
    Great recipe. Thanks!
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  • englishmatthew 10 years ago
    For juniper berry flavor imagine the smell of gin only more so!
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  • deb717 10 years ago
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  • pat2me 10 years ago
    This sounds terrific, will save for when it's not so icy in front of my grill!
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  • chefmeow 10 years ago
    I use indirect heat. Thanks and glad you like it. Please let me know how it turns out.
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  • alaskanmom 10 years ago
    We love pork loin! Will give this one a try. Do you grill it over a flame or do you use indirect heat?
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