We swear by this pork-cooking technique for the most tender, flavorful results. First the lean pork loin is brined overnight, then it's grilled and coated in a fragrant paste before it rests in a mixture of white wine, butter and its own juices. Source: EatingWell Magazine, March 2019

Betsy Andrews


Ingredient Checklist


Instructions Checklist
  • Bring water, salt and sugar to a boil in a large saucepan over medium-high heat. Reduce heat and add 10 cloves garlic and rosemary sprigs; simmer for 5 minutes more. Remove from heat, add ice and stir until melted.

  • Place pork in a large bowl and pour the brine over it. Cover and refrigerate overnight.

  • Transfer the pork to a plate (discard the brine). Let stand at room temperature for 45 minutes.

  • Meanwhile, preheat grill to medium (about 350 degrees F). Line a rimmed baking sheet with foil.

  • Pat the pork dry with paper towels and brush with 1 tablespoon oil. Grill, turning occasionally, until browned on all sides, 20 to 30 minutes.

  • Combine the remaining 12 cloves garlic and 1/2 cup oil in a food processor and add herbs and fennel. Pulse, scraping down the sides as needed, until a paste forms. Transfer the pork to the prepared baking sheet and coat the top of the pork with the herb paste.

  • Place the baking sheet with the pork on the grill. Cook, without turning, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 15 to 25 minutes.

  • Combine wine and butter in a large pot and bring to a simmer over medium heat until the butter melts, about 2 minutes. Remove from heat. Immediately add the pork, herb-paste-side up, cover and let steam for 30 minutes.

  • Transfer the pork to a clean cutting board and tent with foil to keep warm. Bring the wine mixture to a boil over high heat and cook until reduced to approximately 1/4 cup, 20 to 25 minutes.

  • To serve, cut the pork into 1/2-inch-thick slices and drizzle with the wine reduction.

Nutrition Facts

350 calories; 21.6 g total fat; 5.4 g saturated fat; 66 mg cholesterol; 622 mg sodium. 390 mg potassium; 5.7 g carbohydrates; 0.6 g fiber; 3 g sugar; 20.3 g protein; 243 IU vitamin a iu; 3 mg vitamin c; 5 mcg folate; 33 mg calcium; 1 mg iron; 32 mg magnesium;

Reviews (1)

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Rating: 3 stars
I really liked the flavors and the texture of the pork however mine came out extremely salty. The salt overpowered all of the other flavors. Might try again w less salt in the brine. Read More