Brined Pork Loin with Sweet Potato Hash

Brined Pork Loin
 1.50 lbs pork loin
 0.50 cup salt
  cup light brown sugar, if desired
 5 cups water
 aromatics such as crushed bay leaves, juniper berries, red pepper flakes, garlic needed
Sweet Potato Hash
 1 lb sweet potatoes, medium dice
 1 lb yukon gold potatoes, medium dice
 1 large red onion, small diced
 2 granny smith apples - diced small
 cooking oil of choice
 salt & pepper

Pork Loin

In a small saucepan heat 1 cup of water with salt, sugar and aromatics stirring until the sugar is


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.

Sweet Potato Hash

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.


Add more oil as needed. Cook 8-10 minutes until a crust forms on the potatoes.