Spice-Glazed Grilled Boneless Pork Loin

Spice-Glazed Grilled Boneless Pork Loin

This was adapted from Leite's Culinaria. Plan to brine overnite for the best, most succulent pork loin.


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


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.