Brining and grilling pork loin question

Discussion in 'Pork' started by obrionusa, Dec 6, 2009.

  1. I have brined and grilled several chickens, Now going to try a loin. I made a solution of water, pineapple juice, salt and seasoning and going to soak the pork in the solution. How long do you suggest to brine it for? Its was about 9# and I cut it into thirds. Then going to put it on my Weber with all the charcoal pushed to one side. Any idea's?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Be carefule with the pineapple, the acidity in it can cause the fibers in the pork to begin breaking down if left in too long or if there is too much of it in there.
    I'm thinking maybe a 6 hour soak should be enough to get the flavors in yet not so long it would break the meat down.
    My BIL did one soaked in pineapple juice that he gave me to smoke for him, I think he left it in for 8 hours and it held together pretty well, if looking for more of that pineapple sweetness you could always do a nice sweet sauce and brush your loin during the last half hour of smoking.
  3. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Welcome to the SMF. Stop by Roll Call and introduce yourself. Some info about your equipment, experience so forth. To answer your question I looked it up in the book, Charcuterie, the guide line there is less is better, could get to salty. The recomendation for a 4 Lb pork loin is 12 hours. Because of the acid your introducing to the brine I would go less than that. After a few tries you'll find the right brine time for your taste. Good luck.
  4. raceyb

    raceyb Smoking Fanatic

    I'm going to say Fire it up is on the money, though I'd probably go for 4 hours myself with that pineapple juice. TIP: Grill some fresh pineapple slices on the grill to serve with your pork loin. Makes a great compliment for a marinade like that.


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