Thanksgiving is the start of the holiday season, and it is just around the corner. If you want to prepare an out-of-this-world roast for your family and friends, look no further than Grilled Herb-Fennel Pork Loin. This lean pork loin is brined overnight, then browned and seared on the grill before coated in a fragrant paste. Finally, it's steamed in white wine and butter before resting, guaranteeing succulent, juicy, and downright delicious flavors.

With five phases to crafting this delicious meal, Grilled Herb-Fennel Pork Loin will surely be a hit with your guests. Start by brining the pork overnight using a simple solution of salt and water to give it that extra juiciness. Next, brown the pork on the grill for a good sear and excellent flavor. Now comes the paste of garlic, herb, and fennel that coats the pork as it continues to cook. Then, steam the pork in white wine and butter to guarantee a roasted melt-in-your-mouth goodness. When resting, reduce the white wine, butter, and juices and drizzle over the sliced pork when ready to serve.

Impress your loved ones with a delectable dish that showcases your affection - the Grilled Herb-Fennel Pork Loin. This recipe guarantees juicy, tender, and utterly delicious results that will capture hearts and leave everyone craving for more. Elevate your holiday menu to new heights by infusing it with the charm of your grill, a sprinkle of love, and the craftsmanship of American Made Grills!

Serves 10

Grilled Herb-Fennel Pork Loin Ingredients

  • 3 cups water
  • ½ cup kosher salt
  • ½ cup dark brown sugar
  • 22 cloves garlic, peeled and divided
  • 2 large sprigs of fresh rosemary
  • 3 cups ice
  • 1 (2 1/2 pound) boneless pork loin
  • 1 tablespoon extra-virgin olive oil plus 1/2 cup, divided
  • 1/2 cup mixed fresh herbs, such as rosemary, thyme, and sage
  • ½ bulb fennel, coarsely chopped
  • 1 (750 milliliters) bottle dry white wine
  • 2 tablespoons butter

Grilled Herb-Fennel Pork Loin Directions

  1. Bring water, salt, and sugar to a boil in a large saucepan over medium-high heat. Reduce heat and add ten cloves garlic and rosemary sprigs; simmer for 5 minutes more. Remove from heat, add ice, and stir until melted.
  2. Place pork in a large bowl and pour the brine over it. Cover and refrigerate overnight.
  3. Transfer the pork to a plate (discard the brine). Let stand at room temperature for 45 minutes.
  4. Meanwhile, preheat the grill to medium (about 350 degrees F) and line a rimmed baking sheet with foil.
  5. Pat the pork dry with paper towels and brush with one tablespoon oil. Grill, occasionally turning until browned on all sides, 20 to 30 minutes.
  6. Combine the remaining 12 cloves garlic and 1/2 cup oil in a food processor and add herbs and fennel. Pulse, scraping down the sides as needed, until a paste forms. Transfer the pork to the prepared baking sheet and coat the top of the pork with the herb paste.
  7. Place the baking sheet with the pork on the grill. Cook, without turning, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 15 to 25 minutes.
  8. Combine wine and butter in a large pot and bring to a simmer over medium heat until the butter melts, about 2 minutes. Remove from heat. Immediately add the pork, herb-paste-side up, cover, and let steam for 30 minutes.
  9. Transfer the pork to a clean cutting board and tent with foil to keep warm. Bring the wine mixture to a boil over high heat and cook until reduced to approximately 1/4 cup, 20 to 25 minutes.
  • To serve, cut the pork into 1/2-inch-thick slices and drizzle with the wine reduction.


Taken from Thanksgiving on the Grill at

November 06, 2023 — Jason Klein