With spring / summer finally here, I was thinking of brining and then grilling a pork loin or tenderloin.

Any thoughts on the following?

Brine:
2 12oz Hoegaarden
1 cup freshly squeezed orange juice
1/4 cup kosher salt
2 tablespoons sugar
1 sprig of chopped rosemary
1 sprig of chopped thyme
1 tablespoon peppercorns

Brine for around 2 hours

Sounds tasty - savory and citrusy. I'd probably throw a little cayenne in there - not enough to make it hot, just enough to sort of brighten it. If you do a tenderloin make sure you peel off all the membrane.

Good suggestion, I'll throw a little of that in and see what happens.

Thanks

I usually toss in some crushed garlic cloves and smoked sweet paprika in my pork loin brine along with most of what you have there.

Wayne
Bugeater Brewing Company

Don't know why I didn't think of garlic...I put it almost everything else.

I'll be cooking this tomorrow night so I'll post back on Thursday and let everyone know how it turns out.

Thanks Again,
Andy

Tried this last night, but couldn't grill out so I seared it on the stove and finished in the oven.

Overall the taste was subtle...not too salty, but definitely moist. Little hint of orange gave it a nice acidic taste.

Next time, will probably add a little more rosemary and thyme and cayenne.

Overall will be trying this again later this summer.