Citrus-Brined Pork Loin with Peach Mustard

Ingredients for Citrus-Brined Pork Loin with Peach Mustard

• 1/2 cipolla media, tritata

• 2 spicchi d'aglio, pelati, schiacciati

• 1 foglia di alloro

• 100g di sale kosher

• 1/4 cup (packed) light brown sugar

• 1 cucchiaino di semi di coriandolo

• 1 cucchiaino di semi di finocchio

• 1 cucchiaino di grani di pepe nero

• 1 orange, halved

• 1 limone, tagliato a metà

• 4 rametti di timo

• 450g centre-cut bone-in pork loin, chine bone removed

• 1 cucchiaio di semi di coriandolo

• 1 cucchiaio di semi di finocchio

• 50g (compresso) di zucchero di canna chiaro

• 2 cucchiai di sale kosher

• 1 cucchiaio di pepe nero macinato grossolanamente

• 1 cucchiaio di paprika

• Vegetable oil (for grilling)

• Peach Mustard ( for serving)

• Mortar and pestle or spice mill

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 475ml water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 475ml 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 centre 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.

Avvertenza

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