Brined Pork Loin with Sweet Potato Hash
Light Brown Sugar, if desired
Aromatics Such as Crushed Bay Leaves, Juniper Berries, Red Pepper Flakes, Garlic etc.(as needed)
Sweet Potatoes, Medium Dice
Yukon Gold Potatoes, Medium Dice
Large Red Onion, Small Diced
Granny Smith Apples – Diced Small
Cooking Oil of Choice
Salt & Pepper
In a small saucepan heat 1 cup of water with salt, sugar and aromatics stirring until the sugar is dissolved.
Find a deep container with the capacity to hold the pork and 5 cups of brine.
Add the dissolved salt and sugar mixture with infused aromatics to the bowl. Fill a 4-cup measuring cup with ice and then add enough cool water to reach the 4-cup mark. Add the 4 cups of ice water to the bowl and stir. Put the pork roast in the cold brine, cover it with a plate to keep it submerged in the brine, and refrigerate for 2 to 3 days
When ready to cook remove the pork from the brine, rinse it and dry with a paper towel.
Preheat the GrillGrate surface to 450 degrees and place dry meat on.
Turn occasionally and cook until internal temp of 145 degrees F. or desired temp.
Wash potatoes and cut into medium dice. Place in a pot and boil just until fork tender. Drain and set aside
Meanwhile heat flatside of GrillGrates to 350 degrees F.
Add 1 tbsp of oil and add diced onion.
Saute until beginning to soften. Add diced apples and potatoes. Cook tossing occasionally for 6-8 minutes.