Jalapeño and Beer Brined Pork

So I got this recipe from Homesick Texan. However, she was making chops and D decided he wanted to make a loin.  So that is what he did.  Overall taste was very good and smoky from the grill (we had a rain storm roll in right as he put the pork on the grill.  But the flavor was good.  I think left overs would be really good on a Cubano.  We had with zucchini, corn and cilantro, and green-chili rice casserole.

Jalapeño and Beer Brined Pork

Photo by ALB

Ingredients:
4 jalapeños, cut in half, lengthwise
6 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons lime juice
1/4 cup cilantro
1 12-ounce bottle of Mexican lager (used Bud Light)
3 pound boneless porkloin

Method:
In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro and beer. Place the pork in the container and then add cold water until the chops are covered, about two cups. Place the container in the refrigerator, and let the pork marinate for at least 8 hours.

To cook the pork, remove from them from the refrigerator and bring to room temperature, about 30 minutes.

You can cook it on the grill until a thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.

Nutritional Information from Sparkpeople (a little off since I don't know how to figure out how to calculate a discarded brine)
Calories 303.2; Total Fat16.5g (Saturated Fat 5.7g; Polyunsaturated Fat 1.8g; Monounsaturated Fat 7.3g); Cholesterol 87.7mg; Sodium 814.4mg; Potassium 639.9 mg; Carbohydrates 4.1g; Fiber 0.3g; Protein 31.2g