Tuscan pork loin

DTM

Tuscan pork loin[p]I ate this a long time ago in another iteration of my life.
The recipe intrigued me and I researched...came up with my spin.[p]The ingredients:





1.3 lbs boneless pork loin roast
10 sage leaves (fresh picked after I brushed the snow off)
1 T rosemary
4 cloves garlic
1 slice bacon, blanched to 140°
1 T olive oil (+ or -)
1/2 t salt
blk pepper[p]The prep work:





Run all but the pork in the mini cusinart to make a paste.
Wash your steel and wipe down to remove knife cuttings. If not it
leaves bad stuff. VOE. Shove it through the middle of the roast.
Work your fingers through until you have a 3/4" opening.
Pack in the herb paste. Smear outside w/ a light paste layer. Paint on
olive oil. S & P to taste.[p]Finished cook:





Indirect pretty hot ~300° and then I jacked it up some. Off @ an avg
internal of 138-140°. Rest for 5....slice.[p]Plating:





Green beans and some slaw.
The herb paste really flavors the meat well.
I had a balsamic, rocky mtn huckleberry, chipotle, garlic reduction. Tasted good but didn't pic well.[p]
Dan

Pork Butt

DTM, Looks real good with a lot of juices and flavor. I just got my BGE, and looking forward to do my first roast. When I had my old gas BQ, I use to take the roast and marinade it in beer, white wine and with herbs. Then slow cook it. Try your favorite beer next time. Makes a nice gravy also.[p]Pork Butt

Haggis

DTM,[p]Looks terrific. Did you roast it in a pan? If so, did you consider making a sauce from the drippings? I'd think that a little drizzle would make that final photo downright artistic!

DTM

Yo Haggis,
I did a rocky mountain huckleberry, balsamic reduction w/ some chipotle powder. I did do a pic sauced but the cut was so juicy that the sauce sort of bleed all over. I was going to show you but I guess I canned the image. The herb core really flavored the meat well.
Dan