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Ron and Cosette own the Hope Merrill Bed and Breakfast in Geyserville, just a hop and a skip from Pedroncelli. They host a Grape Camp every year-this is one of the recipes from their delicious harvest dinner.
1 2 1/2 to 3 pound boneless pork loin roast
Brining ingredients: 5 cups of water and 1/2 cup kosher salt
6 Dried apricots halved
Seasonings: garlic salt, white pepper, herbs de Provence (make sure includes sage)
To brine: In a non-reactive bowl, mix water with salt and disolve salt. Add pork to mix, cover with plastic and brine for 6-8 hours in refrigerator. Remove from brine, rinse in cold water and pat dry with paper towels. Set on a platter and make 12 slits into the roast and stuff the dried apricots into pockets, then use seasonings to your taste by sprinkling over roast and patting all sides with the spices and herbs.
Heat a large skillet to medium high and sear the roast on all sides, about 2-3 minutes per side.
Meanwhile heat grill to medium high-either gas or coals using indirect medium heat. Grill roast until about 120 degrees inside (the smaller end can be slightly higher). Remove and let rest for 5 minutes and slice in 3/8" to 1/2" wide pieces.