Brined and Grilled Pork Loin

Total time: 60 minutes with 5 minutes earlier
   Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent.  It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24.  If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.

 Ingredients:

• 2 cups water very cold water
• 1 cup ice cubes
• 1/4 cup sea, kosher or other course salt
• 2 tbs brown sugar
• 2 tbs molasses
• 1 cup very strong coffee  I used 3 tsp of instant coffee - so about 3 times stronger than normal
• 2 cloves garlic, crushed   just smash it with the flat of a knife or the heel of your hand
• 1 tbs paprika
• 1 pork loin roast, boneless, 2  - 2 1/2  lbs. (1 - 1 1/2 kg)

 Instructions:

• Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl. 
• Add coffee and mix well.
• Add water and stir until sugar and salt are dissolved. 
• Add garlic and ice, stir. 
• Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate. 
• Turn once or twice during the day if you think of it.
• When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides. 
• Cook until 145F (62C) or until only pale pink in center. 
• Remove and let rest 5 - 10 minutes. 
• Slice half of it (or less) and serve.