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Mesquite Spicy-Cured Pork Loin

Cowboy Cooking Recipes from AlansKitchen.comMakes 6 servings


  • Brine
    • 2 - quarts water
    • 1/2 - cup sugar
    • 1/4 - cup kosher salt
    • 3 - Tablespoons fennel seed crushed
    • 2 - Tablespoons thyme
    • 2 - Tablespoons black peppercorns
    • 1 - teaspoon red pepper flakes crushed
    • 2 - Tablespoons orange zest
  • 1 - Pork Loin Roast (3-4 lb.)
  • mesquite hardwood chips soaked in water for 1 hour



  1. In saucepan, add water, sugar, salt, fennel seed, thyme, pepper, red pepper flakes and orange zest. 
  2. Bring to a boil and let cool. 
  3. Place pork loin in very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag. 
  4. Place pan in refrigerator for 3 days and turn bag occasionally.

Prepare your grill to a medium indirect heat according to manufacturer's directions.

  1. Remove pork from brine and throw away liquid but set aside the seasonings. 
  2. Add wood chips to fire along with the reserved seasonings. 
  3. Place pork on grill and cook over indirect heat, for about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150-degrees F.
  4. Remove from grill and let rest 10 minutes to allow meat temperature to rise to 160-degrees F. 
  5. Slice thinly to serve.

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