Grilled Pork Loin With Wine-Salt Rub
- Total Time
- 2 and ½ hours, plus marinating time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups fruity white wine, such as riesling or gewürztraminer
- ¾cup coarse sea salt
- 8thyme sprigs, leaves stripped (about 2 tablespoons leaves)
- 2strips lemon zest, finely chopped
- 1cup sugar
- 1(3 and ½-pound) center-cut boneless pork loin, patted dry
Nutritional analysis per serving (10 servings)
337 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 28 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
- Step 2
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.
- Step 3
Place pork in a baking pan. Spread about ½ 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.
- Step 4
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.
- An earlier version of this recipe included a drying phase, where the wine-salt rub was placed in the oven. Due to the fact that many home ovens are not perfectly calibrated, this step led to undesirable results for some readers. The recipe has been retested and amended. As it currently reflects, the wine-salt rub should be at or near the right moisture level after it has been put through the food processor. If the rub is still too moist, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
Private Notes
Comments
Pork did not carmelize like in the picture. Also, 140 is too high a finish temperature. 125-130 is plenty. Next time I will grill directly on medium heat.
I made a major shift in the cooking method and it worked PERFECTLY. I cooked it in the oven at 275 until it came to 135 degrees then finished it off with high heat on the grill to create the crust. I also rested it between cooking sessions. This method was suggested by my son and it’s called a “reverse sear”. My guests raved about the moistness of the meat. Be sure to only use 1/2 cup of the rub. It was not too salty.
Something went terribly wrong with my preparation of this recipe. The only thing I can figure is that I probably used too much of the rub. The pork was completely without moisture - as if the rub pulled all the moisture out of the meat. Almost immediately, the rub turned to liquid around the meat. And the meat was extremely hard/rigor mortis (?) after marinating. The color on the outside was, in fact, similar to the photo. Flavor was good, but too salty to eat.
Cut the rub ingredients by half and still ended up with leftover rub. Did a reverse sear in a roasting pan, with oven at 275 fahrenheit. Used 2 thermometers that varied in reading and went with the one that was slower reading the final temp of 137. Took about one hour for the 3.5 lb roast. Rested the meat tented for about one hour, then finished under convection broiler for about 8 minutes. Fantastic. Served nytCooking miso butter gnocchi and asparagus. Also fantastic.
@pwtesuji Turn up the heat!
This was excellent. Moist and juicy. Very delicious flavor!
Advertisement