Pork Loin Roast On The Grill
0 comment Sunday, April 6, 2014 |
This is a serious pork loin roast for the grill, or for the oven. But, for those on the super fast track and don't have time to read anything: Buy, Marinate, Cook, Eat! For the rednecks: Substitute possum for the pork loin (remove at least some of the hair, though).
  • Four to five pound pork loin roast
  • Fischer and Wieser Roasted Raspberry Chipotle Sauce (see below)
  • Chef Paul Prudhomme's Pork and Veal Magic (see below)
  • A favorite way of cooking a pork loin roast of mine is cooking it on a gas grill on indirect heat using a water pan (filled with liquid) between the heat and whatever you are cooking. You can also do the very same thing on a charcoal grill, pellet grill, oven or whatever.
    Back a couple of posts, I explained all about this method of cooking. It's self-basting and adds tons of flavor and moisture to anything you cook. Although, the cooking, grilling time is going to go from about 1 1/2 hours to 2 hours or even longer. Your patience will be rewarded!
    Of course, you were paying attention and had already read that post on how to use the water pan in your cooking. Sure! Ok, I'll give you one more chance.
    Well, scroll down to the July 13th post�read it and then do it! Alright, back with the pork loin:
  • Clean and pat dry the pork loin
  • Apply a generous amount of Prudhomme's Pork & Veal Magic as a Rub
  • Marinate using Fischer and Wieser Roasted Raspberry Chipotle Sauce
  • Sprinkle on more Pork and Veal Magic, but don't rub in
  • Marinate over night in a marinating container or bag
  • Preheat grill or oven to 375 degrees
  • Let the roast sit out 30 minutes prior to cooking
  • Place the water pan and extra grill in the center of grill or oven
  • Place the roast over the water pan and fill with warm water
  • Pour additional Raspberry sauce over the top
  • Shut the lid and cook for 2-2 1/2 hours or until an internal temp of 170 degrees
  • Wrap in foil for 15 minutes prior to carving
  • The raspberry sauce will give the roast a fruit taste and it will also add a tad bit of hot to the crust. The water thing is the key. To repeat, it adds a lot of moisture to the pork loin and you don't have to worry about burning the pork loin as long as you have liquid in the pan. Always make sure you don't have the roast hanging over the edge of the pan.
    If this pork loin is done right you are going to impress everybody and their dog (cat, gerbil, too) with just how fabulous of a chef you are.
    Here, I am cooking both a pork loin and a beef roast using a Brinkmann Water Pan and Grill on my gas grill. If you need help in grilling like this, leave me a comment. Ooh, P.S. Pork Loin Sandwiches are right up there with good! Spread mayo on bread and about a tablespoon of Fischer and Wieser Roasted Raspberry Chipotle Sauce....also use their stuff as a dipping sauce for the pork or as a salad dressing. You look at the price and you'll say, "Wow"! But, it comes in a 40 ounce bottle and will last a bunch.