Grilled Brined Pork Loin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ tsp. cumin seeds (My mom uses 5 coriander seeds instead, but I was out of coriander. They're both good)
  • 10 black peppercorns
  • 5 juniper berries
  • 1 gal water
  • ¼ c. sugar
  • 2 T salt
  • 6 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs marjoram
  • 1 pork loin (about 3-5 lbs.)
  1. Lightly crush the cumin seeds, peppercorns and juniper berries. Heat 1 c. water, dissolve the sugar and the salt in the hot water.
  2. In a large bowl, place the pork loin, the water/sugar mixture, the remainder of the water, the spices and the herbs. Cover and refrigerate for 2-3 days.
  3. Remove the pork loin from the brine (don't rinse it off), grill over indirect heat until the center reaches 137 degrees. (If you cook large pieces of meat with any regularity, you should invest in one of these babies: Probe Thermometer. It will change your life.) The timing depends on the size of your loin and your grill.
  4. Let the loin rest for 10-15 minutes, then slice and serve.
Recipe by The Domestic Front at