Wednesday, September 22, 2010
Hickory Roasted Pork Loin...... So Good!
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!