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Citrus-Brined Pork Loin with Peach Mustard

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch. From: bonappetit.com SERVES 8

Citrus-thyme brine
½ medium onion, chopped
2 garlic cloves, peeled, crushed
1 bay leaf
½ cup kosher salt
¼ cup (packed) light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 orange, halved
1 lemon, halved
4 sprigs thyme
1 5-lb. center-cut bone-in pork loin, chine bone removed
dry rub and assembly
1 tablespoon coriander seeds
1 tablespoon fennel seeds
¼ cup (packed) light brown sugar
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
Vegetable oil (for grilling)
Peach Mustard (see below)
Special equipment
Mortar and pestle or spice mill

Citrus-thyme brine

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.

Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.

DO AHEAD: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.

dry rub and assembly

Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.

Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.

Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.

Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)

Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.

DO AHEAD: Dry rub can be made 1 day ahead. Store airtight at room temperature.

Peach Mustard

Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.
Makes 1¼ cups

1 large ripe peach
2 tablespoons sugar
1 teaspoon apple cider vinegar
½ teaspoon kosher salt, plus more
1/3 cup Dijon mustard
1/3 cup whole grain mustard
1 tablespoon finely chopped fresh chives
Freshly ground black pepper

Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.

Bring peach, sugar, vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.

Mix in Dijon and whole grain mustards and chives; season with salt and pepper.

DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.