Grilled Pork Roast


  • 2 pound(s) pork loin roast, preferably bone-in
  • fresh or dried herbs such as sage, rosemary, or savory (optional)
  • ¾ cup(s) kosher salt or pickling salt (use ¼ cup salt per cup of water)
  • 1 tablespoon(s) cooking oil

Using a dish or non-reactive pan that will hold the meat fairly snugly, add enough water to completely cover the meat. Remove the meat, measure the water that was used, and add 1/4 cup of salt for each cup of the water. Stir until the salt is dissolved. Add herbs (optional) to the liquid, inser...

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