Spicy Cured Pork Loin

1 pork-loin boneless roast 3-4 pounds

Bring the following ingredients (not the pork) to a boil in large saucepan; let cool:

2 quarts water

1/2 C. sugar

1/4 C. kosher salt

3 T. fennel seed, coarsely crushed

2 T. thyme

2 T. black peppercorns

1 t. crushed red pepper flakes

2 T. orange zest

Place pork loin in very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag; place pan in refrigerator for 3 days and turn bag occasionally.

Build a medium-hot fire in covered kettle-style grill and bank the coals.

Remove pork from brine, discarding liquid, but setting aside the seasonings.

Add wood chips to fire, along with the reserved seasonings.

Place pork on grill and cook over indirect heat, about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150° F.

Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160° F. Slice thinly to serve.

Makes 6 servings.