BEER AND MUSTARD BRINED PORK LOIN
Steps:
- Mix water, sugar, salt, mustard, garlic, peppercorns, thyme and bay leaves in a large glass or stainless-steel bowl, stirring until sugar dissolves. Stir in cold beer. Add pork; cover. Refrigerate 4 hours or up to 12 hours. Heat charcoal grill for indirect cooking or gas grill to medium (325), turning off burners in the center of the grill. Remove pork from brine; discard brine. Place pork on grill away from heat; cover. Cook until a thermometer inserted in center registers about 150 degrees on a meat thermometer, 35-40 minutes. Transfer pork to a cutting board; tent loosely with foil. Let stand 10 minutes before cutting into thin slices.
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Alex Chatmen
[email protected]This recipe was easy to follow and the pork loin came out great! I would definitely recommend it.
Addyson Lassiter
[email protected]I followed the recipe exactly and the pork loin turned out perfectly. It was so juicy and tender.
Yahaya Ismail
[email protected]The pork loin was a bit dry, but the flavor was good.
Freya
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Deborah Smith
[email protected]I made this recipe last night and it was a hit! My family loved it.
Eric Blade
[email protected]This recipe was absolutely delicious! The pork loin was so moist and flavorful, and the mustard brine gave it a wonderful tang. I will definitely be making this again.