Citrus-Brined Pork Loin with Peach Mustard

Ingredients for Citrus-Brined Pork Loin with Peach Mustard

• 1/2 cebolla mediana, picada

• 2 garlic cloves, peeled, crushed

• 1 hoja de laurel

• 100g kosher salt

• 1/4 cup (packed) light brown sugar

• 1 cucharadita de semillas de cilantro

• 1 cucharadita de semillas de hinojo

• 1 teaspoon black peppercorns

• 1 orange, halved

• 1 limón, partido por la mitad

• 4 ramitas de tomillo

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

• 1 cucharada de semillas de cilantro

• 1 cucharada de semillas de hinojo

• 50g de azúcar moreno claro (compactado)

• 2 cucharadas de sal kosher

• 1 cucharada de pimienta negra molida gruesa

• 1 cucharada de pimentón

• Aceite vegetal (para asar)

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.