Grilled Pork Loin

2 qt. Water
6 oz. Kosher Salt
4 oz. Brown Sugar

2 lb. Pork Loin
3 oz. Dijon Mustard
¼ oz Cardamom Seeds
¼ oz. Fennel Seeds
¼ oz. Black Peppercorns
1 oz. Chili Powder
½ oz. Kosher Salt

Combine water, salt and sugar in a saucepan and bring to a simmer. Remove from heat and cool.

Place pork loin in chilled brine and refrigerate for 8-12 hours. Remove pork from the brine and pat dry with paper towels. Allow pork loin to sit uncovered in refrigerator for 2 hours.

Meanwhile grind the cardamom, fennel, peppercorns, chili powder and salt in a spice mill.

Set aside.

Lightly coat the pork loin with canola oil and place on a hot grill. Once the pork loin is well caramelized on the exterior move the pork loin to the coolest portion of the grill. Brush the top of the pork loin with Dijon mustard. Generously coat the top of the pork loin with the spice mix. Slowly cook the pork loin at a temperature of approx. 225 degrees until an internal temperature of 145 degrees is reached.

Remove the pork loin from the grill and allow to rest for 15 minutes. Slice and serve with desired accoutrements.

Foodie Friday, brought to you Prime Cut Meats!

PRIME CUT MEATS

Address: 2434 S University Dr, Fargo, ND 58103
Phone  (701) 476-1444

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