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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Herb-Cured Grilled Pork Roast

Source: National Pork Board

A tasty and moist pork roast flavored with rosemary and orange zest..

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	338.8

Total Carbs	15.7 g

Dietary Fiber	1.0 g

Sugars	12.0 g

Total Fat	14.2 g

Saturated Fat	5.5 g

Unsaturated Fat	1.3 g

Potassium	4210.1 mg

Protein	36.7 g

Sodium	703.6 mg

Dietary Exchanges 14.2 Fat, 5.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb boneless pork loin 4.0
4 quart cold water 0.5
0 1/2 cup SPLENDA® Brown Sugar Blend 0.25
0 1/4 cup salt substitute 1.0
1 tbsp black peppercorns 1.0
1 tbsp juniper berries 5.0
5 each bay leaf 2.0
2 tbsp fennel seed 0.3333
0.3333 cup fresh rosemary 0.3333
0.3333 cup fresh thyme 0.3333
0.3333 cup fresh sage 1.0
1 piece fresh orange peel

Directions

In large saucepan, combine water and all seasonings, bring to a boil.
Let brine mixture cool to room temperature.
Place pork roast in large (2 gallon) self sealing plastic bag, pour cooled brine over, seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2 to 3 days.
Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F.
Remove from grill, let rest for 10 minutes before slicing. Serve.