With spring / summer finally here, I was thinking of brining and then grilling a pork loin or tenderloin.
Any thoughts on the following?
Brine:
2 12oz Hoegaarden
1 cup freshly squeezed orange juice
1/4 cup kosher salt
2 tablespoons sugar
1 sprig of chopped rosemary
1 sprig of chopped thyme
1 tablespoon peppercorns
Brine for around 2 hours