Sophie's Foodie

I keep posting about pork loins. Mainly, because they are reasonably priced, lean, super good and very easy to fix. I have already given you a couple of recipes in past posts, but this one is right out of the "Traeger Grill Owners Handbook".
Ok, I can't help myself I made a few deviations from the recipe, but I will give credit due where credit is due. I am impressed with my Traeger Grill (See Below) and I am very impressed with the recipes that Traeger owners come up with, and above all their level of expertise.
If you are thinking about hitting the BBQ competition circuit, well you might want to bring a Traeger to the gun fight (to borrow a jazz phrase), " With something that Cooks!"
Caribbean Roast Pork Loin

A one pound, plus Boneless Pork Loin

Tablespoon of Extra Virgin Olive Oil

One half teaspoon of Black Pepper

One half teaspoon of Sea Salt

One teaspoon of Ground Nutmeg & one teaspoon of Ground Cinnamon

If you don't have one, get one�..a Tupperware Marinating Pan (see below). They are plastic, heavy duty and you can flip them over without spilling the works. Place all the above ingredients in the container and rub over the entire pork loin.
Refrigerate over night. If you don't have a Tupperware pan, use a heavy duty plastic bag. However, plastic bags can get spendy after a while. Don't marinate anything in aluminum foil or anything that is aluminum.
Start the grill, or oven, and maintain a temperature of at least 325 degrees. If gas or a charcoal grill you will want to cook on indirect heat, meaning heat one side and cook on the other.
Before placing on the grill let the pork loin sit out for at least 30 minutes. Also, I don't like to sit my pork loin directly on the grill so I place it in a shallow pan and then onto the grill fat-side up.
Cook for at least two hours. But, don't overcook or your pork loin will be as dry as a bone. In the last 20 minutes of cooking, I like to mist with an equal amount of orange juice and apple cider vinegar. This adds a nice crust to the loin. Make sure the roast reaches a temperature of 170 degrees or thereabouts.
Once cooked, wrap in aluminum foil and let it sit out for about fifteen minutes prior to serving. You will find that a pork loin is as lean, if not leaner than any other meat out there including chicken breasts. There are mucho recipes for pork loins out there and this is just another mucho good one to sink your teeth into!

Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Recipes

Whether you are cooking a pork loin in the oven, or on the BBQ, there are hundreds of recipes to choose from. But, if you are like me, you want mouth-watering results, you want it fast, and you don't want any hassles.
Real simple recipes are my specialty. Why make it hard on yourself when you don't have to.
I try to buy the biggest pork loin I can find on sale at the market.....work at it a little, you'll find one! The latest I bought was big enough to cut into three pretty good size roasts.
The best part is: all this lean beautiful pork loin was only $12.00. I barbecued one and froze the other two.
You can use any quality dry rub, but I have found Chef Paul Prudhommes Pork and Veal Magic to be excellent. I buy a big can of it that lasts forever.
Wash and pat dry the roast. Sprinkle on a generous amount of dry rub over all parts of the pork loin and rub in.
Apply a generous amount of yellow mustard over the roast. Sprinkle again with dry rub, but don't rub it in this time.
Marinate over night in a plastic bag or container. Do not use aluminum foil or a metal pan.
Before you place the pork loin on the barbecue, or in the oven, let it sit out for 30 minutes. Preheat the oven or BBQ to 325 to 350 degrees.
I have done a pork loin both on the barbecue and in the oven. With the BBQ, I use a water pan sitting the pork loin on top of a grill. You should try this.
In the oven I use my SchlememmerTopf Clay Pot. You'll never go back. Also, I do things a little differently than on the BBQ, I add carrots, potatoes, onions to the pot. Everything simmers in its natural juices and the results are phenomenal.
Cooking time for both methods borders on two hours. Internal temperature of the pork loin should reach 170 degrees.
Once the pork loin is done, wrap in aluminum foil and let it sit out for a least fifteen minutes prior to serving.
This is about as simple of a recipe that I can offer. But, don't let simple recipes bother your excellent gourmet tastes. You will undoubtedly impress your guests and yourself with this excellent method of preparing a pork loin.

Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time