posted by Celene 12-31-102 11:28 AM
Brined Pork Loin
2 - 2-1/2 pounds pork loin roast, boneless
6 T salt
10 T sugar
2 C water
6 juniper berries, crushed
8-10 black peppercorns
2-4 whole cloves
3 bay leaves
1 T thyme
Water
Mix sugar, salt and 2 cups water in a saucepan and heat until sugar and salt are dissolved. Remove from heat. Add juniper berries, peppercorns, cloves, bay leaves and thyme. Cool mixture. Place pork loin in a long loaf pan or deep casserole. Pour over meat and add additional water to cover.
Cover and refrigerate for 2-3 days. Grill over coals over low heat or roast in oven at 325 degrees. You can brush on a sweet glaze as it grills or roasts. Pork is done when it registers 160-165 degrees on an instant-read thermometer. Let stand for 15 minutes before slicing.
Based on a recipe from "The Mediterranean Kitchen," by Joyce Goldstein (Morrow).