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Pork Loin with Rosemary

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Da Kine Green BBQ
Da Kine Green BBQ Posts: 178
edited November -1 in EggHead Forum
Making use of my new ET-732 and the nice weather. Made a pork loin with rosemary, extra virgin olive oil, pepper, sea salt crust and marinade inside.

Here are the pictures:

Very simple ingredients

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Smashing spices and oil in the mortar and pestle

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Butterfly cut the loin, then smash it flat and even with a hammer

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Spreading the marinade

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Tying the roast back into a cylinder


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On the Large BGE


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Checking the temperature - yeah that is the ET-732 and no, I don't have to go that close to the cooker to get a reading.... This is a low temperature, I pulled it out of the cooker at about 170 degrees.



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Resting. . . . . (covered with foil after picture was taken)


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Slicing. . . .


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Put on a plate for serving... with raspberry Jell-O, I need recipies for side dishes. . . .



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Comments

  • Lovenbrau
    Lovenbrau Posts: 307
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    Nice meat! Try some simple side like fresh green beans steamed with garlic, (my kids love them) with butter salt and pepper. Baked potato. Nothing fancy, just comfort food. You nailed the hard part!

    Rich
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  • WeberWho
    WeberWho Posts: 11,027
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    That looks really good. I will have to try a pork loin on the egg one of these days. Nice!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Kew_el_steve
    Kew_el_steve Posts: 354
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    Try pulling at a lower temp., like 140*. All the nasties are gone at about 138*, so if it's pulled at 140* and rests for 5-10 minutes (cover with AF) to coast up to 145-150, the meat is done enough and is juicier and tastier.
    B)
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    That DOES look good! :) Nice job.
    As for sides...Crushed potatoes or double baked. Grilled or steamed veggies. Just some really good bread and a salad....
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  • Egg Juju
    Egg Juju Posts: 658
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    Looks tasty... throw some taters on the Egg too. :)
    Large and Small BGE * www.quelfood.com
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  • MemphisQue
    MemphisQue Posts: 610
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    Fantastic
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  • Slick
    Slick Posts: 382
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    Here's an easy side for sauerkraut that goes great with roast pork:

    can kraut, drained
    1/4 cup dark brown sugar (if you don't have dark, add a tsp. of molasses)
    1/4 cup cider vinegar
    1 cup water
    1 T butter
    1 medium onion

    Bring the kraut, sugar, vinegar, and water to a boil, then cover and simmer for 1-1.5 hours. Chop the onion and brown well in the butter. After the kraut has simmered for at least an hour, remove the lid and boil off most of the liquid. Stir in the onion and serve.
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  • Lobicho
    Lobicho Posts: 557
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    WOW!!!
    It looks so tasty...
    And as you said easy to prepare!!!
    thanks for the tip!!
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Looks great. Another side suggestion for the loin is cranberry sauce.
    Follow directions on cranberry package, except, use half the amt sugar called for, the juice of one orange, one teaspoon + of the orange zest and one cinnamon stick. Bring cranberries to boil and cook on low flame until all berries are popped. Either serve warm or cooled down (pectin will thicken sauce as it cools). If you don’t like the seeds then pass berries thru fine sieve or food mill. (don't forget to remove the cinnamon stick)
    I have started brining all my pork loins. They cook up very juicy and leftovers are juicy too!. Try pulling the loin at 145, carryover will take it up to 150 easy.
    Large, small and mini now Egging in Rowlett Tx
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