2tablespoonschopped fresh herbslike rosemary and thyme
1tablespoonfresh cracked black pepper
Equipment
smoker or grill set-up for indirect heat
paper towels
Directions
Brine
Mix together the water, salt, and sugar. Place the pork loin in a resealable type zip bag or similar then add the brine. Place in the refrigerator overnight or for up to 24 hours.
Once brined, rinse off the pork loin and pat dry with paper towels.
Cover the pork loin well with chopped herbs and pepper. Wrap in plastic and return to the fridge until an hour before cooking.
Roast
Set up your grill for indirect cooking and bring the temperature up to 450 degrees F (230 degrees C) on the indirect side.
Once the grill is at temperature place the pork loin in it with the bone side down on the indirect side, then close the lid. Leave for 30 minutes then adjust the grill to reduce the temperature down to between 250 to 275 degrees F (120 to 135 degrees C) without opening the lid.
Cook the pork loin until the internal temperature hits 140 degrees F (60 degrees C), about 2 hours, then remove and tent with foil. Leave the pork loin to rest and carry over cook to 145 degrees F (63 degrees C). Tip: The best way to watch the temperatures is using a remote thermometer placed at the beginning of the cook. This will remove the need to take the lid off and mess up the temperature in the grill.
Once rested, slice and serve with horseradish or au jus.