Grilled Pork Loin Roast


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Bought this roast when it was on sale a few months ago. Thawed it out and sided it with Red Potatoes and some Grilled Zucchini with Parmesan and Garlic Chili Oil. Here's the pic's.

Trimmed a little fat.



Trussed.



Rubbed down with Coarse Sea Salt, Fresh Ground Pepper and Granulated Garlic.



Got it on the WSM at 300. Apple wood for smoke.





While the roast was underway, did some work on the sides. Zucchini cut in half and seasoned with K Salt and Pepper. Also shown is the Parmesan and the Garlic Chili oil. Couldn't find the oil locally so I made this oil.





I was going to make a sauce for the roast, but remembered my wife bought me a jar of this a while back. Saw Bill Shultz use it on one of his posts and it looked delicious. Looked everywhere around here and couldn't find it, so finally just got it on line. Excellent choice.



When the roast got up to 90 IT I coated both sides with the sauce. After saucing, topped it with slivered almonds.



Sauced again when it hit 120 IT.



Pulled when IT reached 135 to 140.
 
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Tented with foil and let it rest for about 10 minutes.



Finished up the sides.





Sliced.



Plate.



This was the best pork loin roast I've ever done. It was so moist and had terrific flavor. The zucchini was very good too. Thanks for looking.
 
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That pork loin roast looks incredible. The sauce sounds killer, and you topped it off with slivers of almonds. Are you trying to make us all feel bad about ourselves???:p
 
Cliff, you did it again fantastic cook that port loin looks wonderful. Going to have to get Rich to do one of them real soon.
 
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