Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • carolyn_elliott 14 years ago
    Great recipe. Thanks!
    Was this review helpful? Yes Flag
  • englishmatthew 15 years ago
    For juniper berry flavor imagine the smell of gin only more so!
    Was this review helpful? Yes Flag
  • deb717 16 years ago
    I'VE NEVER USED JUNIPER BERRIES; WHAT FLAVOR DO THEY ADD?
    Was this review helpful? Yes Flag
  • pat2me 16 years ago
    This sounds terrific, will save for when it's not so icy in front of my grill!
    Was this review helpful? Yes Flag
  • chefmeow 16 years ago
    I use indirect heat. Thanks and glad you like it. Please let me know how it turns out.
    Was this review helpful? Yes Flag
  • alaskanmom 16 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?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes