Grilled Herb-Fennel Pork Loin - Thanksgiving on the Grill

It’s almost the holiday season, so you’re probably thinking about what to cook for your family and friends. We are back with Thanksgiving on the Grill, bringing you recipes and techniques to take the Turkey Day preparations to your outdoor kitchen. Use your grill to prepare a delectable Grilled Herb-Fennel Pork Loin, a dish we promise will provide the most exquisite results. The lean pork loin is first brined overnight before being coated in a fragrant paste, grilled, and rested in a combination of white wine, butter, and its own juices.

This recipe uses five phases to make the best pork ever: brine, brown, paste, steam, and drizzle. Using a brine infuses moisture and salt throughout the pork and is a must for larger roasts, cuts, and whole birds. Browning the pork loin on the grill creates a sear to lock in that moisture. A paste of garlic, herb, and fennel is used to coat the loin as it continues to cook on the grill. The roasted pork loin is then steamed in a mixture of white wine and butter for succulence. While resting, reduce the white wine, butter, and juices and then drizzle the mixture over the sliced pork when serving.

Juicy, tender, and scrumptious, this pork loin may win the hearts of your Thanksgiving guests and leave the bird wanting. Take your holiday menu to the next level with your grill, some love, and Thanksgiving on the Grill from Summerset Grills!

Serves 10

Grilled Herb-Fennel Pork Loin Ingredients

  • 3 cups water
  • ½ cup kosher salt
  • ½ cup dark brown sugar
  • 22 cloves garlic, peeled and divided
  • 2 large sprigs of fresh rosemary
  • 3 cups ice
  • 1 (2 1/2 pound) boneless pork loin
  • 1 tablespoon extra-virgin olive oil plus 1/2 cup, divided
  • 1/2 cup mixed fresh herbs, such as rosemary, thyme, and sage
  • ½ bulb fennel, coarsely chopped
  • 1 (750 milliliters) bottle dry white wine
  • 2 tablespoons butter

Grilled Herb-Fennel Pork Loin Directions

  1. Bring water, salt, and sugar to a boil in a large saucepan over medium-high heat. Reduce heat and add ten cloves garlic and rosemary sprigs; simmer for 5 minutes more. Remove from heat, add ice, and stir until melted.
  2. Place pork in a large bowl and pour the brine over it. Cover and refrigerate overnight.
  3. Transfer the pork to a plate (discard the brine). Let stand at room temperature for 45 minutes.
  4. Meanwhile, preheat the grill to medium (about 350 degrees F) and line a rimmed baking sheet with foil.
  5. Pat the pork dry with paper towels and brush with one tablespoon oil. Grill, occasionally turning until browned on all sides, 20 to 30 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. To serve, cut the pork into 1/2-inch-thick slices and drizzle with the wine reduction.

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