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- great bone-in pork loin is one of the great dinner party bargains you can
- Mustard can made the day of or you can make it ahead and add the chives at the
- garlic cloves, peeled, crushed
- 1/4
- cup (packed) light brown sugar
- 1
- teaspoon coriander seeds
- 1
- teaspoon black peppercorns
- 1
- 5-pound center-cut bone-in pork loin, chine bone removed
- 1
- tablespoon coriander seeds
- 1
- tablespoon fennel seeds
- 1/4
- cup (packed) light brown sugar
- 2
- tablespoons kosher salt
- 1
- tablespoon coarsely ground black pepper
- Vegetable
- oil (for grilling)
- Mortar
- and pestle or spice mill
- Make the Citrus-Thyme
- Brine:
- Bring onion, garlic, bay
- leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups
- water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until
- made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead;
- Makes 1 ¼ cups. Choose a very ripe—even bruised peach for
- teaspoon apple cider vinegar
- teaspoon kosher salt, plus more
- cup whole grain mustard
- tablespoon finely chopped fresh chives
- vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small
View Full Recipe at CHEWING THE FAT
