Wednesday, September 22, 2010

Hickory Roasted Pork Loin...... So Good!

As you may have realized by now, I am a huge fan of pork. It is so versatile and lends itself so well to so many types of preparations, no wonder its one of the most consumed meats in the world. I like to brine my pork loins and roast them on the grill. As you can see in the photo that I had already smoked a turkey on one side of the grill over indirect heat. I used hickory wood this time for my fire and when my bird was done I cranked up the fire and roasted these pork loins over direct heat so they got that nice crust on them. Pork loins today are much leaner than they used to be, so that's why I brine them. Brining adds water to the loins so when you are roasting them they don't dry out and stay juicy and tender.
 When cooking a pork loin be sure to turn them evenly, like they have four sides. This ensures even cooking and they get that proper char on all sides. Another key is not to overcook the meat. Always cook pork loins, tenderloins and thick cut pork chops to 155 degrees and nothing more as they are done. This brine and wet rub are very good and the end result is excellent as well when cooked properly. So the next time you want to cook a pork loin, Brine it! Enjoy..........  


3 gallons of warm water
1 1/2 cups sugar
4 cups kosher salt
1 large onion chopped
2 pork loins

Place pork loins in a large deep pan, big enough to submerge pork loins.
In a large stock pot add sugar and salt and add 3 gallons of warm water. Stir to dissolve sugar and salt. Add chopped onion and stir well. Pour brine over pork loins, cover and place in refrigerator for two days. After two days remove pork loins from brine and rinse off and pat dry, to prepare for seasoning.

Wet Rub

1/2 cup minced garlic
1/2 cup fresh rosemary
¼ cup fresh thyme
The zest of 2 lemons
Pinch of cayenne pepper
2 tbsp kosher salt
1 cup olive oil

In the bowl of a food processor add garlic, fresh rosemary, thyme, lemon zest, cayenne pepper, kosher salt and olive oil. Pulse in processor until all ingredients are finely chopped. Rub the pork with the wet rub generously. cover and let sit for a few hours to let flavors meld.

To roast the pork loins on the grill is not hard, your fire has to be hot and make sure you have a good bed of coals. When your fire is ready, place pork loins over direct heat and start roasting them watching for flare ups of fire because of the fat and olive oil on them. After a few minutes you won't have to worry about flare ups once the fat cooks off the outside of the loins.
Roast the loins turning them evenly until golden brown and they have a nice crust about 35 to 40 minutes or the internal temperature of 150 degrees. When pork loins are at 150 pull of grill and cover with foil to rest.  The pork will continue to cook another 5-10 degrees when removed from the grill. After they rest for about 10-15 minute it is ready to carve. Pork is completely done at 155 degrees and will still be a hare pink in the middle. Its perfect!


JackieBlue said...

Enjoyed reading your blog! You have a heart-felt way of it! Great photography. Ahhh, the aroma of hickory pork loin roasting on the grill...working up an appetite! Yummy! Excellent recipe for the season. You have my vote! :)

Anonymous said...

Me too, I'm a member of the I heart pork club! Good Luck in the contest, you had one of my votes! You have me so darn hungry right now!

Marisa said...

This is mouthwatering! I love the hickory and how you brine the pork first. I'm sure that makes all the difference between a great and an amazing final product.

Karen said...

Everything on the grill looks fantastic!! I've never brined pork before...have to give it a try.

Anonymous said...

oh my word! This just looks fantastic! You make the best bbq!