Slow Roasted Pork Loin with an apple cider glaze

4# pork loin, trimmed and tied
1Tbsp. Fennel seeds
1 Tsp. whole black peppercorns
1Tbsp. Kosher salt
1/4 C. + 2 Tbsp. Brown sugar
1/4 C. Apple cider vinegar
1/4 C. Apple cider or juice
2 Tbsp. butter
2 Tbsp. olive oil plus extra


With a mortar and pestle crush the fennel and peppercorns (can use the bottom of a heavy skillet).    Transfer spices to a small bowl.  Add salt and 2 Tbsp. brown sugar.  Rub mixture all over the pork loin.  Place in a glass baking dish, cover and chill for at least 1hour.

Combine the rest of the brown sugar, butter, cider and vinegar in a small pan.  Place over med-high heat and bring to a boil, reduce heat and stir until mixture become a thick syrup.  Remove glaze  from heat and reserve warm.

Meanwhile, prepare charcoal grill and light the hardwood.  Get wood coals hot and position to one side of the grill box.  Place grill rack over hot coals.  Drizzle loin with olive oil and place on the grill to the opposite side of the hot coals.  Cover and roast at 225 degrees F for 3 1/2 hours.  Open grill cover and pour apple cider glaze over the loin, cover and continue to cook another 30 minutes or until an inserted meat thermometer reads 155 degrees F. (1/12 hours per pound).

Remove loin and reserve warm for 15 minutes to rest.  Slice loin and present on a warm platter, serve and enjoy!