Whole Pork Tenderloin on Performer - Need suggestions!
- Thread starter Andy_STL
- Start date
Ted M (FatEddy)
TVWBB Super Fan
I suggest a brine overnight.
There are some great ideas from the Throwdown... http://tvwbb.com/showthread.php?36819-Throwdown-9-PORK-LOIN
There are some great ideas from the Throwdown... http://tvwbb.com/showthread.php?36819-Throwdown-9-PORK-LOIN
Thanks! And it looks like a have a whole loin, not a tenderloin. I'll read up. We're supposed to hit 67 degrees tomorrow so I'm looking forward to hanging outside!
Ted M (FatEddy)
TVWBB Super Fan
No.... You will kil pork at 170. A pork roast should be pulled at 140. Let rest 15-20 minutes before slicing. Best to cook at 225.
I've made a very simple Pork roast that came out really good. I adapted a recipe for the grill from an Americas Test Kitchen recipe, French-Style Pot-Roasted Pork Loin
Saute 5-6 cloves of garlic, thinly sliced, and finely minced large shallot in half a stick of butter until golden brown. Pour all of that in a dish and cover it. Toss it in the fridge to cool and somewhat solidify.
Butterfly you pork loin. Salt it both inside and out. On the inside sprinkle about teaspoon of sugar. Then spread the butter mixture on the loin. roll and tie it up.
Dust the outside with the herbs of your choice. Herbs de Provence are good.
Sear the the outside on three sides only over direct coals. Pull and set aside. Get you grill down to temp. Add the roast indirect side. Un-seared side down. Cover the grill. Pull the roast at 140.
When the pork is near the end. Saute chopped onion and granny smith apple also chopped. Get the onions caramelized and the apple soft. I deglazed the pan with white wine and added a few table spoons of store bought frozen Pork demi-glaze. The sauce was little intense so I thinned it with chicken stock and reduced.
Turned out great and everyone loved it.
Below is the recipe from America Test Kitchen, I used as a starting point.
INGREDIENTS
2tablespoons unsalted butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
Kosher salt and ground black pepper
1teaspoon sugar
2teaspoons herbes de Provence
2tablespoons vegetable oil
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 onion, chopped fine
1/3cup dry white wine
2sprigs fresh thyme
1 bay leaf
1/4-3/4cup low-sodium chicken broth
1tablespoon unflavored gelatin
1tablespoon chopped fresh parsley
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
I've made a very simple Pork roast that came out really good. I adapted a recipe for the grill from an Americas Test Kitchen recipe, French-Style Pot-Roasted Pork Loin
Saute 5-6 cloves of garlic, thinly sliced, and finely minced large shallot in half a stick of butter until golden brown. Pour all of that in a dish and cover it. Toss it in the fridge to cool and somewhat solidify.
Butterfly you pork loin. Salt it both inside and out. On the inside sprinkle about teaspoon of sugar. Then spread the butter mixture on the loin. roll and tie it up.
Dust the outside with the herbs of your choice. Herbs de Provence are good.
Sear the the outside on three sides only over direct coals. Pull and set aside. Get you grill down to temp. Add the roast indirect side. Un-seared side down. Cover the grill. Pull the roast at 140.
When the pork is near the end. Saute chopped onion and granny smith apple also chopped. Get the onions caramelized and the apple soft. I deglazed the pan with white wine and added a few table spoons of store bought frozen Pork demi-glaze. The sauce was little intense so I thinned it with chicken stock and reduced.
Turned out great and everyone loved it.
Below is the recipe from America Test Kitchen, I used as a starting point.
INGREDIENTS
2tablespoons unsalted butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
Kosher salt and ground black pepper
1teaspoon sugar
2teaspoons herbes de Provence
2tablespoons vegetable oil
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 onion, chopped fine
1/3cup dry white wine
2sprigs fresh thyme
1 bay leaf
1/4-3/4cup low-sodium chicken broth
1tablespoon unflavored gelatin
1tablespoon chopped fresh parsley
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
Bill Farmer
TVWBB Super Fan
I do a basil pesto and feta stuffed pork loin. I first "Z" cut it and spread on the basil pesto and feta and roll it up and tie it. Using raise the temp on the smoker to about 300. Loins are pretty lean, and you don't want it to be dry
Bill Farmer
TVWBB Super Fan
How did it turn out?
John Sp
TVWBB All-Star
Try stuffing your loin with sausage (Boudin, Andouille, smoked, etc). Brine your roast overnight (I use water, salt, brown sugar, pepper corns, and bay leaf). Use a large slicing knife to cut a slit through the roast lengthwise from the end to create a tunnel for the sausage (the tunnel should run clear through the center of the roast and be open from both ends). Stuff a double length of your chosen sausage through the tunnel (a little olive oil on the sausage will help). Hit it with your favorite rub (I love Montreal steak seasoning for this) and smoke as per normal. A little high heat at the end will crisp up the exterior nicely...