Pickle Brined Pork Loin
Pickle Brined Pork Loin
Rated 3.0 stars by 29 users
Category
Pork
Author:
PS Seasoning
Servings
4-6
Prep Time
15 minutes
Cook Time
2-3 hours
Loving on the dill! Pickle marinated pork loin slices coated in tangy dill mustard with a healthy does of heat will make your mouth water! We are just pickled about this pork!
Ingredients
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2 Lb Boneless Pork Loin
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4 C Pickle Juice
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1/2 C Notorious P.I.G. Pulled Pork Rub
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1/4 C Big Dill or other Mustard
Directions
Trim any excess fat or gristle from the pork loin. Cut the fat cap down to ¼”.
Place the pork loin in a large ziplock or brine bag and add the pickle juice to the bag as well.
Seal the bag and place in a baking dish. Place in the fridge.
Flip the pork loin every 12 hours and brine for a total of 36-48 hours.
Remove the pork from the brine and pat dry with a paper towel.
Place on a cooling rack lined sheet tray. Place back in the oven for 2-3 hours to dry out.
Preheat smoker to 225 degrees.
Score the fat cap of the loin with a sharp knife.
Rub the pork loin with Big Dill Mustard and then generously season with Notorious P.I.G. rub.
Place on the smoker and cook for 2 to 3 hours, or until the internal temperature of the pork reaches 140 degrees.
Allow to rest for 20 minutes before slicing. Serve on a few toasted pretzel buns. With an extra drizzle of Big Dill.
Enjoy!
