Coriander and Oregano Brined Pork

Ingredients:
2/3 c. coarse salt
2 T. sugar
1 T. black peppercorns
1 T. coriander seeds
2 sprigs oregano
1 bay leaf
1 1/2 lbs. boneless pork loin

Directions:
In a large bowl or plastic bag, combine 4 c. water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour or up to 8 hours.
Preheat grill to medium high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through and registers 140 degrees, about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.

Makes 4 servings. Total time 55 minutes plus brining.

Verdict:
I was going to use a pork loin but I decided to use 4 pork chops instead. I let them marinate for 8 hours. Both Blake and I thought this was delicious. I would most likely, if I was going to use pork chops again, only keep it in for 6 hours or less. I could tell that it was getting a little salty. The recipe says that you could also use this with turkey or chicken. I am excited to try it on chicken.