This was adapted from Leite's Culinaria. Plan to brine overnite for the best, most succulent pork loin.
INGREDIENTS
for the brine:
1 cups water
2 T kosher salt
2 T brown sugar
salt and pepper
1-2 T rosemary ( I used dried since i had it)
1 medium onion, thinly sliced
5 garlic cloves, smashed
For the glaze:
1/3 cup apricot or peach preserves
2 t country style dijon mustard
2 t soy sauce or tamari
2 t cider vinegar
2 cloves garlic, pressed
salt and pepper
METHOD
Combine all ingredients in a bag or bowl. Score pork loin in a criss-cross pattern (about 1/4-inch deep and about 3/4-inch wide cuts). Cover and marinate 6-24 hours. 24 is better.
When ready to cook, preheat grill on low setting.
Remove pork loin from the brine and dry with paper towels. Coat with 1 T canola oil.
Grill 45 min, turning once.
Combine the glaze in a medium sized bowl or dish:
Remove pork from grill and toss to coat in the glaze. Return to grill for another 45 min or until it registers 160 on a thermometer. Remove from the grill and let sit ten minutes.
Meanwhile prepare a board dressing on a serving plate:
2 T olive oil
2 T chopped parlsey
salt and pepper
Slice pork loin and coat with board dressing. Serve.