Peach Brined Pork Loin & Savoury Vegetables BBQ Recipe

A wonderful warming meal for you and your family to enjoy.

This juicy recipe has been provided by Primo Ceramic Grills. Yes, you can use your barbecue in the Winter too and when there’s a beautiful sunny day, why not?! This is an easy, quick and cheap way of cooking a luxury meal. You can cook almost anything from pizzas, cakes, vegetables, casseroles, joints of meat and so much more on a barbecue – not just your standard burgers and sausages.

Peach Brined Pork Loin & Savoury Vegetables

“A tender and juicy pork loin enhanced with Peach flavour and savoury vegetables. Super easy and cheap!”

  • Preparation Time – 1 Hour
  • Cooking Time – 2 hours 30mins

Ingredients (To feed 4)

  • 1.6lb pork loin
  • 10 oz peach nectar
  • 0.2 cup coarse sea salt
  • 0.2 cup dark brown sugar
  • 4.8 oz water
  • 1.2 strips of bacon (cut into thirds)
  • 0.4 whole onion (quartered)
  • 3.2 whole white mushrooms (halved)
  • 4.8 stalks of asparagus (trimmed)
  • 1.6 oz peach jam or marmalade
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Recommended: Cast Iron skillet or roasting pan”

Brine Instructions

  1. In a pot, add the peach nectar, sea salt, brown sugar and water. Stir and bring to the boil. Remove from the heat, cover and allow the brine to come to room temperature.
  2. Place the pork loin in a sealable container or plastic bag and pour in the brine. Refrigerate overnight.

Cooking Instructions

  1. Set up the grill for indirect cooking and heat to 225°F (108°C) Remove the loin from the brine, rinse and pat dry.
  2. Brush the cast iron skillet or roasting pan with olive oil. Place the pork loin “fat side” down.
  3. Place the bacon, onion, mushrooms and asparagus around the loin. Salt and pepper the loin and vegetables to taste.
  4. Brush the top of the loin with peach jam 30-45 minute prior to removing from the grill.
  5. Depending on how well done you prefer your meat, the internal target temperature range is 145-160°F (63-71°C)
  6. Remove from the grill and loosely cover with aluminium foil for 10 minutes prior to slicing.
  7. Serve and enjoy!

The advantages of having a Primo over any other barbecue…

  • Exceptional Temperature Control – Cook as low as 65°C to smoke a salmon or well over 450°C for sizzling rib-eyes. You can cook almost anything you like on a Primo with being able to control the temperature to exactly what you need. You can cook ‘Low & Slow’ for multiple hours – leave your meat smoking away, go pop your feet up and let the Primo do all of the work.
  • Weather Resistant – They are made to live outdoors and withstand extreme climates, so do not worry about having to leave it outside.
  • Design – The Primo patented oval design offers true two-zone simultaneous direct and indirect cooking. That means you get two very distinct cooking zones, similar to using a grill and an oven at the same time.
  • Amazing flavour – The combination of premium grade ceramics and natural limp charcoal creates amazingly juicy food with true charcoal flavour. Who doesn’t want that?!

Shop Primo Ceramic Grills

Shop Primo Barbecue Packages 

Shop the whole Primo range

Published February 26th, 2019 by Grace Brown. Article ref 5098

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