If only “enhanced” pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking.
|3/4||cup table salt|
|1||boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied with kitchen twine at 1 1/2-inch intervals (see illustration below)|
|2||tablespoons olive oil|
|1||tablespoon coarsely ground black pepper , or 1 recipe spice rub (see associated recipes)|
- Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.
- Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.
- Soak 2 cups wood chips in water to cover 30 minutes; drain. Place chips in small disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner (burner that will remain on during cooking); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush. (NOTE: If using charcoal ignite, about 5 quarts charcoal, or about 90 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high.)
- Place pork on hot side of grill without wood chips; cook until well-browned, 2 to 3 minutes. Using tongs, rotate one-quarter turn and repeat until all sides are well-browned, about 8 minutes total. Turn off all burners except primary burner; position roast parallel with and as close as possible to primary burner (or on cooler/low side of charcoal grill). Cook 20 minutes.
- Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 140 degrees, 10 to 30 minutes longer, depending on thickness, keeping lid down except as needed to check progress of pork.
- Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 150 degrees. Remove twine; cut roast into 1/2-inch-thick slices and serve.