Beer And Mustard Brined Pork Loin

• 6 cups warm water
• 1/4 cup each: packed dark brown sugar, coarse salt
• 1 tbl dry mustard
• 3 garlic cloves, peeled, crushed
• 1 tsp each: black peppercorns, dried leaf thyme
• 5 bay leaves
• 1 bottle dark beer, chilled
• 1 boneless top loin pork roast, about 12 pounds

1. Mix water, sugar, salt, mustard, garlic, peppercorns, thyme and bay leaves in a large glass or stainless-steel bowl, stirring until sugar dissolves. Stir in cold beer.
2. Add pork; cover. Refrigerate 4 hours or up to 12 hours.
3. Heat charcoal grill for indirect cooking or gas grill to medium (325), turning off burners in the center of the grill.
4. Remove pork from brine; discard brine. Place pork on grill away from heat; cover. Cook until a thermometer inserted in center registers about 150 degrees on a meat thermometer, 35-40 minutes. Transfer pork to a cutting board; tent loosely with foil. Let stand 10 minutes before cutting into thin slices.

warm water, brown sugar, mustard, garlic, black peppercorns, bay leaves, pork roast

Taken from www.epicurious.com/recipes/member/views/beer-and-mustard-brined-pork-loin-50024432 (may not work)