Grilled Pork Loin With Wine-Salt Rub
Adapted From John Eisenhart, Pazzo, Portland, Ore.
Total Time: 2 1/2 hours, plus marinating time
1 cup The Dry Gourmet White Wine Bouillon
3/4 cup coarse sea salt
8 dried thyme sprigs, leaves stripped (about 2 tablespoons dried leaves)
2 dried strips lemon zest, finely chopped (about 2 tablespoons
1 cup sugar
1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry
- In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
- Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
- Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes.
- Transfer to a cutting board and let rest 10 minutes before carving.