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Prep Time
Grill Time
Total Time
Categories
Ingredients
Servings
0.375
lbs
Pork Loin
0.125
cups
Salt
0.0825
cups
Light Brown Sugar, if desired
1.25
cups
Water
Aromatics Such as Crushed Bay Leaves, Juniper Berries, Red Pepper Flakes, Garlic etc.(as needed)
0.25
lbs
Sweet Potatoes, Medium Dice
0.25
lbs
Yukon Gold Potatoes, Medium Dice
0.25
Large Red Onion, Small Diced
0.5
Granny Smith Apples – Diced Small
Cooking Oil of Choice
Salt & Pepper
Directions
Step 1
In a small saucepan heat 1 cup of water with salt, sugar and aromatics stirring until the sugar is dissolved.
Step 2
Find a deep container with the capacity to hold the pork and 5 cups of brine.
Step 3
Add the dissolved salt and sugar mixture with infused aromatics to the bowl. Fill a 4-cup measuring cup with ice and then add enough cool water to reach the 4-cup mark. Add the 4 cups of ice water to the bowl and stir. Put the pork roast in the cold brine, cover it with a plate to keep it submerged in the brine, and refrigerate for 2 to 3 days
Step 4
When ready to cook remove the pork from the brine, rinse it and dry with a paper towel.
Step 5
Preheat the GrillGrate surface to 450 degrees and place dry meat on.
Step 6
Turn occasionally and cook until internal temp of 145 degrees F. or desired temp.
Step 7
Wash potatoes and cut into medium dice. Place in a pot and boil just until fork tender. Drain and set aside
Step 8
Meanwhile heat flatside of GrillGrates to 350 degrees F.
Step 9
Add 1 tbsp of oil and add diced onion.
Step 10
Saute until beginning to soften. Add diced apples and potatoes. Cook tossing occasionally for 6-8 minutes.
Step 11