The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

　　

Ingredients

Makes 8 servings

　　

Citrus-Thyme Brine:

1/2 medium onion, chopped

　　2 garlic cloves, peeled, crushed

　　1 bay leaf

　　1/2 cup kosher salt

　　1/4 cup (packed) light brown sugar

　　1 teaspoon coriander seeds

　　1 teaspoon fennel seeds

　　1 teaspoon black peppercorns

　　1 orange, halved

　　1 lemon, halved

　　4 sprigs thyme

　　1 5-pound center-cut bone-in pork loin, chine bone removed

　　

Dry Rub and Assembly:

1 tablespoon coriander seeds

　　1 tablespoon fennel seeds

　　1/4 cup (packed) light brown sugar

　　2 tablespoons kosher salt

　　1 tablespoon coarsely ground black pepper

　　1 tablespoon paprika

　　Vegetable oil (for grilling)

　　Peach Mustard ( for serving)

　　

Special equipment:

Mortar and pestle or spice mill

　　

Citrus-Thyme Brine:

Step 1

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.

　　

Step 2

Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.

　　

Step 3

Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.

　　

Dry Rub and Assembly:

Step 4

Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.

　　

Step 5

Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika.

　　

Step 6

Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, bone side up, until lightly charred, about 5 minutes. Turn pork and grill, bone side down, until lightly charred, about 5 minutes more.

　　

Step 7

Transfer pork to cooler side of grill, bone side up; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.)

　　

Step 8

Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut loin from ribs, and slice loin; cut between ribs. Serve with Peach Mustard.

　　

Step 9

Do ahead: Dry rub can be made 1 day ahead. Store airtight at room temperature.