Weber Boneless Pork Loin

Lean cuts of meat can dry out in a convection oven, but on a Weber grill they become culinary works of art. Boneless pork loin is one example, and to get that special flavor you'll need a little prep with a simple brine. Please note that the loin can be pre-cut into smaller sections to speed cooking time.

YIELD: 30 portions

SKILL LEVEL: Intermediate

COST: $

PREP TIME: Overnight brining plus 20 - 30 minutes

GRILLING TIME: 30 minutes - 2 hours

INGREDIENTS

• 1 pork loin (not tenderloin)
• 1/2 cup kosher salt
• 1 gallon water
• Rub of choice

1. In a large food-safe container, combine the kosher salt with the water and mix until the salt is dissolved. Place the pork loin in the brine and place the container in the refrigerator overnight.
2. When you're ready to cook the next day, remove the loin from the brine. Place the loin on a plate and allow it to air dry for five minutes.
3. Use the rub to season the roast all over. Allow it to sit at room temperature for 30 minutes.
4. Prepare the grill for indirect cooking over medium heat (350 to 450 °F).
5. Grill the roast over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast reaches 145 °F.
6. Remove the roast from the grill, tent with foil, and let rest for 15 to 30 minutes. The temperature of the roast will rise five to ten degrees during this time.
7. Place the roast on a cutting board. Using a sharp knife, slice into desired serving portions. Serve warm.