Braised/Grilled Roasted Pork Loin

Braised-Grilled Pork Loin

I’m using a pork loin that has been pretreated with brine. This makes for a juicier pork loin. It also tends to make the texture of the meat sort of rubbery.

Prep Time: 15 min
Cook Time: 1 to 1 ½ hours
Serves 4 to 6

Software:
1 – 2 to 3 lb Pork Tender Loin
1 – 12oz Can of Beer
2 – Stalks Celery
1 – Med. Onion
2 – Carrots
Season Salt
Season Pepper
Granulated Garlic
2 – Bay Leaves
4 -6 dashes Tabasco

Hardware:
12″ Cast Iron Frying Pan
Propane or Charcoal Grill
Aluminum Foil

Preheat you grill to about 250º. If you are using coals place them to one side or make two piles on either side. Just be sure you have a place to put the skillet so it is not directly over the coals.

Season the pork loin with the Season Pepper, Season Salt and Granulated Garlic. Be sure to use the Pepper first or it will just roll off the meat if you use the salt or garlic first.

Place in the skillet and add the beer. Cut the carrot, celery and onion into large chunks and place around the meat. Toss in the bay leaves and the 4 to 6 dashes of Tabasco.

Pork in the pan

Cover with aluminum foil, make sure the foil is not touching the meat. Tent it if necessary, but be sure to seal the pan. We are going to want to cook this over indirect heat so turn off the burners on one side or if you have 3 burners turn off one side and the middle. Place the skillet on the grill where the burners are turned off.

Close the grill and walk away. Well at least for a little while, you will need to clome back in about 10 minutes to adjust the burner to maintain about 225º to 250º cooking temperature. If you are using coals you will need to crack open the cover with a pair of tongs or a stick to maintain the temperature.

Pork Covered on the Grill

Cook for 45 minutes and remove the foil. Cook another 15 min or until you reach your desired doneness. You can finish it off by putting some grill markes on it, or not. Just be sure to use tongs and not puncture it with a fork.

Pork Browming on the Grill

I usually shoot for aground 140º remove from the grill or skillet and let it rest. The carry over heat will cook it another 5º to 10º

If you have successfully monitored the heat you should be able to make a nice dripping ssauce from the . If you didn’t, don’t worry it is very, very hard to do, you should have some blacked vegetable to throw out.

Braised-Grilled Pork Loin

Serve with my Potato/Broccoli Medley. (See next Post later this week, maybe even later tonight)

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