Ingredients
2 quarts water8 orange peel strips (1 to 3 inches)1/2 cup sugar1/4 cup salt3 tablespoons fennel seed, crushed2 tablespoons dried thyme2 tablespoons whole peppercorns1 boneless rolled pork loin roast (4 pounds)
Preparation
In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature.
Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings.
Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
