COOK IT.
In a medium saucepan, bring the salt and sugar to a simmer with 2 cups of water until the salt and sugar have dissolved. Remove from heat and combine the salt mixture with the apple cider and ice, allowing it to cool.
Submerge the pork loin in the brine, if you have a large enough bowl, use that. You can also use a large zip-top bag for this as well. Brine the pork for at least 8 hours.
PRO TIP: Place the zip bag into a bowl or onto a tray to catch any liquid that can escape if the seal lets go.
When you are ready to begin cooking, remove the pork from the brine and pat it dry.
In a frying pan, toast the peppercorns, fennel, caraway, and cumin until fragrant. Use a spice grinder or mortar and pestle to crush the toasted herbs. Rub the brined pork loin with the peppercorn mixture.
Preheat the main grill, preparing to use the indirect grilling technique. Light the outside burners to medium-high, about 375°F.
Prepare the apples, garlic, and onions. Place them into the bottom of a roasting pan. Drizzle with the oil. Place the seasoned pork loin onto the apples and onions. Insert the probe of a BBQ Thermometer and set it to alert you at 140°F. Place the roasting dish onto the grill over the unlit burners.
Roast the brined pork loin for one to two hours, until an internal temperature of 140°F has been reached. Remove it from the grill and allow the pork to rest on a board for at least 15 minutes before slicing and serving with the roasted onions and apples, as well as your favorite holiday side dishes.
Do you need inspiration for some great grilled side dishes to go with this delightful Grilled, Cider Brined Pork Holiday Dinner Recipe? Check out our Thanksgiving Side Dish Guide and pick some favorites.
What are you grilling up for the next holiday meal? Share your best Holiday BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!