MAPLE-MOLASSES BRINED BONE-IN PORK TENDERLOIN
This award-winning recipe comes from Ken Schafer of the Boston Deli.
- 1/2 gallon water
- 1 orange, zest and juice
- 4 cloves garlic, crushed
- 5 sprigs fresh thyme
- 1 bay leaf
- 3/4 cup(s) kosher salt
- 1 cup(s) molasses, unsulfured
- 1 cup(s) maple syurp
- 3/4 gallon ice
- Bone-in pork loin (with 6 to 8 bones), chine bone
- Salsa ingredients below:
- 2 large mango, seeded, skin removed and diced medium
- 4 tomatillos, rinsed and diced medium
- 2 medium jalapenos, roasted with skin removed, then
- 1/2 cup(s) fresh cilantro, rinsed and chopped
- 1/4 red bell pepper, finely diced
- 1 small onion, zest and juice
- 1 tablespoon(s) minced garlic
- salt and pepper, to taste
1. To make brine: Bring water, orange zest and juice, crushed garlic, thyme, bay leaf, salt, molasses and maple syrup to a boil. Pour over ice. Stir, and set aside. This makes 1 gallon.
2. Place tied and frenched pork loin in a nonmetal bowl large enough so brine will cover pork loin. Pour brine over pork. Place in cooler a minimum of 4 hours and maximum of 24 hours, which is best.
3. To make the pork loin: Prepare grill for indirect heat. Once coals are ready, place several pieces of presoaked hickory and applewood chunks on fire. Place brined pork onto grate, bone-side down. Cover cooker, smoke approximately 30 to 40 minutes at 225 degrees. Add wood chips, turn pork and cook to a 125-degree internal temperature. Pull pork to plate, tent with foil and let rest 10 minutes.
4. While the pork loin rests, get grill grate hot. Slice pork loin into chops, place chops on grate to create grill marks, grilling approximately 1 1/2 minutes per side. Serve with grilled lime and orange wedges and mango-tomatillo salsa.