Peach Brined Pork Loin and Savoury Vegetables

Prep Time

1 Hour

Inactive Prep Time

8 Hours

Cook Time

2.5 Hours

The ingredients (10 person)

4 lb pork loin
24 oz peach nectar
0.5 cup coarse sea salt
0.5 cup dark brown sugar
12 oz water
3 strips bacon (cut into thirds)
1 whole onion (quartered)
8 whole white mushrooms (halved)
12 stalks asparagus (trimmed)
4 oz peach jam or marmalade
Olive oil
Kosher salt
Freshly ground black pepper

Preparation Instructions

1. In a pot, add the peach nectar, sea salt, brown sugar and water. Stir and bring to boil. Remove from the heat, cover and allow to the brine to come to room temperature.
2. Place the pork loin in a sealable container or plastic bag and pour in the brine. Refrigerate overnight.

Cooking Instructions

1. Set up the grill for indirect cooking and heat to 105°C. Remove the loin from the brine, rinse and pat dry.
2. Brush the cast iron skillet or roasting pan with olive oil. Place the pork loin “fat side” down.
3. Place the bacon, onion, mushrooms and asparagus around the loin. Brush with olive oil. Salt and pepper the loin and vegetables to taste.
4. Brush the top of the loin with peach jam 30-45 minutes prior to removing it from the grill.
5. Depending on your preferred doneness, the internal target temperature range is 63-71°C.
6. Remove from the grill and loosely cover with aluminium foil for 10 minutes prior to slicing.

Recipe notes

Recommended: Cast iron skillet or roasting pan.