Citrus-Brined Pork Loin with Peach Mustard
Citrus-Brined Pork Loin with Peach Mustard is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan.
Reduce heat and simmer, stirring, until salt and sugar are dissolved.
Remove from heat and add 2 cups 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 center 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.