After preparing the kababs on Sunday. I went straight into making a brine for the pork loin’s we enjoyed last night. Quick back story…I made pork loin’s before when Ash went out of town…I just do not know if I truly like pork, the thing is though…steak gets boring after awhile, so it is nice to mix it up.

Making brine for pork loin is simple:

  • fill a pot with water 3/4 full
  • Add half a cup of salt
  • half a cup of brown sugar

Making a brine for pork loin…in my opinion, softens up the pork for cooking, making it juicer than if the loin was just placed on the grill.

Bring to a boil

  • add pepper corns (just under a handful)
  • bay leaves
  • Thyme
  • rosemary
  • spices (your pick…)

Dry your pork loin after its been brined. *** Make sure you cut off the silver skin. NOTE: Costco sells pork loin in two packs or just one really big one.

Let simmer for about 8 minutes

Then let cool down till at least room temp if not colder.  Combine the liquid and the pork loin together into a ziplock bag and leave over night 12 to 24 hours in the fridge.

Dry rubbed pork loin from Costco. Pork loin from Costco is pretty cheap around $22 bucks for 2 loins.

When you are ready to cook. Pull the bag out of the fridge and let sit for about 1 hour. Next remove the pork loin and dry off.

Make your own dry rub for the loins.

How long to grill a pork loin. Basically…I did about 8 minutes per side (yes there are 4 sides). My only downfall was I cooked on top of foil…which added no flavor or sear. The pork was fine…but was just missing that element.

I’ll cook steak next.

Let sit for at least 3 minutes prior to slicing. FYI internal temperature should be around 145 to 150 degrees. I read somewhere that each slice is about 150 calories.