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Grilled Pork Loin Roast
by
kathy vegas
Calificación: 4.0
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.%20The%20science%20behind%20brining%20allows%20thorough%20cooking%20while%20guarding%20against%20dry,%20lifeless%20meat.%20Add%20a%20bit%20of%20extra%20flavor%20from%20outdoor%20cooking%20on%20a%20grill%20(with%20or%20without%20wood%20smoke)%20and%20the%20result%20is%20a%20juicy,%20easy%20to%20carve%20pork%20roast%20that%20can%E2%80%99t%20be%20beat%20for%20entertaining.%3C/p%3E%3Cp%3EThe%20process%20is%20easy%E2%80%A6brine%20overnight,%20tie%20the%20roast%20for%20even%20cooking,%20season%20and%20cook.%20Even%20though%20the%20brining%20will%20help%20keep%20the%20roast%20moist,%20the%20best%20insurance%20is%20a%20meat%20thermometer.%20Many%20older%20cookbooks%20recommend%20an%20internal%20temperature%20of%20165%20degrees%20which%20accounts%20for%20the%20bad%20reputation%20given%20to%20generations%20of%20dry,%20overcooked%20pork%20roasts.%20The%20USDA%20now%20recommends%20that%20fresh%20pork%20be%20cooked%20to%20a%20minimum%20internal%20temperature%20of%20145%20degrees.%20All%20roasts%20should%20be%20allowed%20to%20rest%20before%20carving%20for%20about%2010-15%20minutes%20to%20allow%20the%20juices%20inside%20to%20redistribute.%20During%20this%20resting%20time,%20the%20temperature%20of%20the%20roast%20will%20continue%20to%20rise%20another%205-10%20degrees.%3C/p%3E%3Cp%3EMany%20supermarkets%20sell%20whole%20boneless%20pork%20loins%20in%20cry-o-vac%20packages.%20Since%20pork%20freezes%20well,%20and%20when%20I%20find%20them%20on%20sale,%20I%20purchase%20the%20whole%20loin,%20cut%20it%20into%20two%20or%20three%20portions%20and%20freeze%20what%20I%20don%E2%80%99t%20need%20for%20future%20meals.%20To%20gauge%20how%20much%20to%20buy,%20figure%20on%206-8%20ounces%20of%20pork%20per%20person,%20I%20always%20cook%20a%20larger%20roast%20than%20I%20need,%20the%20leftover%20pork%20is%20wonderful%20sliced%20thinly%20and%20reheated%20in%20BBQ%20sauce%20the%20next%20day%20for%20easy%20sandwiches.%3C/p%3E%3Cp%3EOptional%20Brining%20Step:%20wash%20&%20pat%20the%20roast%20dry%20with%20paper%20towels.%20Do%20not%20trim%20the%20thin%20layer%20of%20fat%20on%20the%20outside%20of%20the%20roast.%20Rub%20the%20roast%20all%20over%20with%20the%20sugar%20and%20salt.%20Place%20in%20a%20zip%20lock%20bag%20and%20refrigerate%20overnight.%20When%20ready%20to%20cook,%20remove%20the%20roast%20from%20the%20bag,%20rinse%20well%20and%20pat%20dry.%3C/p%3E%3Cp%3ETie%20the%20roast%20in%20several%20places%20with%20kitchen%20twine%20(helps%20the%20roast%20to%20cook%20evenly).%20%20Rub%20the%20roast%20all%20over%20with%20the%20garlic,%20pepper,%20soy%20sauce,%20brown%20sugar%20and%20thyme.%20Let%20sit%20until%20roast%20comes%20to%20room%20temperature,%20about%2030%20minutes.%3C/p%3E%3Cp%3EPreheat%20grill.%20Place%20the%20roast%20on%20one%20side%20away%20from%20direct%20heat%20and%20grill,%20turning%20occasionally%20with%20tong%20to%20cook%20evenly%20for%20about%2035-45%20minutes%20(depending%20on%20thickness%20of%20the%20roast,%20until%20the%20internal%20temperature%20reaches%20145-150%20degrees.%3C/p%3E%3Cp%3ERemove%20from%20the%20grill%20and%20let%20rest%20for%2010-15%20minutes%20before%20slicing.%20Remove%20the%20kitchen%20string%20and%20slice%20as%20desired.%3C/p%3E){kind=link}