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Citrus Brined Pork Roast with Fig Mostarda

Citrus Brined Pork Roast with Fig Mostarda

By Traeger Kitchen

An aromatic brine gives this roast a citrus kick. Topped with a sweet fig mostarda and roasted over sweet applewood, this elevated take on pork is a surefire crowd pleaser.

Prep Time

10 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurement:
1/2 Cup salt
1/4 Cup brown sugar
3 garlic clove
2 dried bay leaves
6 peppercorns
1 lemon, halved
1/2 Teaspoon dried fennel seed
1/2 Teaspoon red pepper flakes
1/2 Cup apple juice
1/2 Cup orange juice
1 ice water
5 Pound Pork, Loins
2 Tablespoon extra-virgin olive oil
As Needed black pepper
2 Tablespoon butter
1 Small shallot, thinly sliced
1/2 Teaspoon garlic, minced
1 Cup Cognac
1 Cup sugar
1 Pint Figs, fresh
1/2 Tablespoon Dijon mustard


  • 1

    Make the brine: In a medium stock pot combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved.

  • 2

    Pour the mixture over the ice water and transfer to the fridge until completely cool.

  • 3

    When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the fridge and brine overnight.

  • 4

    Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.

  • 5

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 6

    Place the pork roast directly on the grill grate and cook for 20-25 minutes until the exterior is lightly browned and internal temperature reaches 140℉ when and instant read thermometer is inserted into the thickest part of the roast. Let rest 10 minutes before slicing.

    450 ˚F / 232 ˚C

    140 ˚F / 60 ˚C


  • 7

    For the Fig Mostarda: Heat a saute pan over medium heat. Add butter and melt. Add shallot and saute 2 minutes until softened. Add garlic and saute 30 seconds more. Add cognac then sugar and bring to a simmer.

  • 8

    Stir in figs and mustard and cook until the mixture is reduced and syrupy, about 20 minutes. Season with salt and pepper to taste and set aside.

  • 9

    To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!

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