My Father-in-law has requested roasted or grilled pork loin (or tenderloin) with some kind of port reduction for dinner on Father’s Day. Serving 8.
Anyone have a favorite pork roast/loin recipe they want to share? I’ll be cooking a their house, so heat sources available will be standard 22.5" Weber grill, oven/stove.
Thanks!
Season with salt, pepper, garlic and herbs de Provence. Sear, stick a remote thermometer probe into it and finish on indirect. Don’t exceed 140 degrees. Serve with your favorite port reduction sauce - though I don’t know what you’re going to do for a base if you’re grilling it.
Thanks Bob! Any thoughts on the difference between pork loin/tenderloin/other pork roasts? I’m a fan of brining my pork chops, would you do the same with pork roasts?
I wouldn’t brine but I’m on a sodium-restricted diet. The biggest difference between the loin/tenderloin besides tenderness and texture is that unless you’re only feeding two people you’ll need more than one tenderloin. I’ve never seen one bigger than about a pound and a half.
You could do a boned and tied shoulder butt, in which case it will be more moist because of the interior fat content. I’d also cook it to about 150, remembering that the temp will go up with carry-over cooking.
Mike,
Why not a bone in rack of pork? It has a little more flair to it when presented rather than a tenderloin or just pork loin. Agree with Bob on all points above. Season and sear, move indirect and pull when desired temp has been reached.
Yes! rack of pork
Hmmm… Sounds interesting! Thanks for the visual Mel!
Looks like bone-in pork chops before they cut them. I’ll have to see if my butcher has anything like that… Probably too late for Flannery.
Stopped at my favorite market on the way home from work today and picked-up a rack of pork. The butchers there are awesome - the cut it directly from the primal and frenched it at my request. This thing is big - just under 5lbs with 5 or 6 ribs. It will be way too much for dinner, but leftovers are never a bad thing.
Two questions - would you brine a piece of meat this size? I’d probably just do a ‘neutral’ brine (water, salt and sugar - no apple juice or other flavors)?? Also, what internal temp would you shoot for? I normally pull 2" thick pork chops from the oven at 140 - which yelds a nice juicy chop. Would you do the same for a roast like this?