Citrus-Brined Pork Loin with Peach Mustard

Name: Citrus-Brined Pork Loin with Peach Mustard
Yield: 4 servings
Ingredients: 1 1/2 medium onion, chopped; 1 2 garlic cloves, peeled, crushed; 1 1 bay leaf; 1 1/2 cup kosher salt; 1 1/4 cup (packed) light brown sugar; 1 1 teaspoon coriander seeds; 1 1 teaspoon fennel seeds; 1 1 teaspoon black peppercorns; 1 1 orange, halved; 1 1 lemon, halved; 1 4 sprigs thyme; 1 1 5-pound center-cut bone-in pork loin, chine bone removed; 1 1 tablespoon coriander seeds; 1 1 tablespoon fennel seeds; 1 1/4 cup (packed) light brown sugar; 1 2 tablespoons kosher salt; 1 1 tablespoon coarsely ground black pepper; 1 1 tablespoon paprika; 1 Vegetable oil (for grilling); 1 Peach Mustard ( for serving); 1 Mortar and pestle or spice mill

From the kitchen of Carly

A citrus-brined pork loin that stays impossibly tender and juicy, with layers of warm spice from coriander and fennel. The peach mustard cuts through the richness with bright, tangy sweetness. Worth the overnight brine.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 medium onion, chopped
12 garlic cloves, peeled, crushed
11 bay leaf
11/2 cup kosher salt
11/4 cup (packed) light brown sugar
11 teaspoon coriander seeds
11 teaspoon fennel seeds
11 teaspoon black peppercorns
11 orange, halved
11 lemon, halved
14 sprigs thyme
11 5-pound center-cut bone-in pork loin, chine bone removed
11 tablespoon coriander seeds
11 tablespoon fennel seeds
11/4 cup (packed) light brown sugar
12 tablespoons kosher salt
11 tablespoon coarsely ground black pepper
11 tablespoon paprika
1Vegetable oil (for grilling)
1Peach Mustard ( for serving)
1Mortar and pestle or spice mill

Instructions

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.
Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.
Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.
Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)
Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.
Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.