Grilled Pork Loin
from the kitchen of Sharmagne Leland-St.John

4 pound pork loin, tied
¼ cup sugar
2 tablespoons salt
8 coriander seeds
8 black peppercorns
8 juniper berries, crushed
1 teaspoon dried thyme
4 quarts water

In a large crock combine the sugar, salt, coriander,
peppercorns, Juniper berries, thyme and water.
Immerse the pork loin in this marinade and cover
with a lid. Refrigerate for 24 to 48 hours.

Remove the meat from the marinade and pat dry.

Grill over a medium-hot mesquite fire, for approximately
one hour, turning, until a meat thermometer inserted into
the thickest part of the loin registers 160° F.

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