Luke P
TVWBB All-Star
Ladies and Gents,
No grill or fire involved here, but gotta share this with you. Melinda (my better half) was getting ready for our annual Christmas Party (with about 12-16 friends that we've known for 10+ years. She pulled a large chunk of pork loin from the freezer, and found an amazing recipe for the "rub". This was one of the best pieces of meat I've ever had in my life! Please enjoy!
Simple brine of kosher salt and brown sugar
The ingredients of the paste and "rub"..really its a bread crumb coating.
Paste on the left is pureed bacon, apricot preserves, minced fresh garlic, and minced fresh rosemary. Bread crumb coating is italian breadcrumbs, fresh chopped parsely, kosher salt, and fresh cracked pepper.
She seared it in the CI skillet on the stove first, then coated in paste and coating. Roasted at 425 for 15 minutes then cruised at 350 for an hour. Took it to 135, foiled and let it reach 145 exacty.
Sliced about 1/4 inch for eating alone or making into a sandwich. No plated pic. Sorry.
Just FYI, I tried to argue that I could do this on the grill, but time constraints and my work schedule that day made it impossible, and we were better for it. This piece of meat was done justice, fire or no fire.
No grill or fire involved here, but gotta share this with you. Melinda (my better half) was getting ready for our annual Christmas Party (with about 12-16 friends that we've known for 10+ years. She pulled a large chunk of pork loin from the freezer, and found an amazing recipe for the "rub". This was one of the best pieces of meat I've ever had in my life! Please enjoy!
Simple brine of kosher salt and brown sugar
The ingredients of the paste and "rub"..really its a bread crumb coating.
Paste on the left is pureed bacon, apricot preserves, minced fresh garlic, and minced fresh rosemary. Bread crumb coating is italian breadcrumbs, fresh chopped parsely, kosher salt, and fresh cracked pepper.
She seared it in the CI skillet on the stove first, then coated in paste and coating. Roasted at 425 for 15 minutes then cruised at 350 for an hour. Took it to 135, foiled and let it reach 145 exacty.
Sliced about 1/4 inch for eating alone or making into a sandwich. No plated pic. Sorry.
Just FYI, I tried to argue that I could do this on the grill, but time constraints and my work schedule that day made it impossible, and we were better for it. This piece of meat was done justice, fire or no fire.
