Pork Loin End Roast Cooked.

gdenby

<p />This is how I cooked the pork loin end roast I mentioned on Friday. Thirdeye and Car Wash Mike were kind enough to give some pointers. I also googled around and found a few references on how to handle this rather lean piece of meat. Opinions varied, but most cautioned to not over-cook the piece.[p]
Here's the roast shortly before going into the Egg. I had rubbed it with Dizzy Dust and fennel pollen the night before. Just after taking this picture, I brushed oil over the meat surfaces, and added more dust and pollen to those surfaces. I sprinkled the whole lightly with turbinado sugar.[p]

[p]I decided to cook it on a raised grill, with a drip pan underneath with some fluid to keep the meat from scorching. I put the roast on bone side down, with the dome at about 310. I used one big chunk of hickory, and though it did add some smoke flavor, I would have preferred more. I let the temperature rise to 350, and held it there for about an hour. Then I popped the lid, and basted the surface with onion juice. After another half hour, I basted again, and let the temp come up to about 390. At two hours, I cut a bit of meat off an end, and found the outside was getting a little dry. The meat was at 145, so I pulled it off.[p]

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[p]After resting, the internal temp went to 155. I carved it, and found that the interior near the bone was still fairly pink, but the juices were not bloody. Over all, it was very moist and tender. I think it would have been safe go a bit longer, or perhaps boosted the temperature to 450 at the end, because after resting the drier outer portions had regained some moisture. Also, the outside was not quite as crispy as I would have liked. I'd rate the the result a B+.[p]gdenby

Car Wash Mike

gdenby,
That is exactly what I had envisioned you had. Those are hard to find in my area. I guess the local meat cutter will cut me one up.
That tenderloin had to be just fantastic. Looks that way.[p]Mike

gdenby

Car Wash Mike,[p]This was the first time I saw one of these. It did turn out well. I never know when my kids will be home on the weekend and/or bring friends. As it turned out, my wife and I were the only ones to enjoy it hot from the Egg. So there's lots of good meat still on it, and being just cooked enough, will re-heat really well. In fact, breakfast was a piece simmered in some Blues Hog Tennessee Red. Yum yum yum.[p]gdenby

Unknown

gdenby,
that looks really good! nice crust[p](i have a similar counter and i'm not too fond of it)

gdenby

Rick's Tropical Delight,[p]Actually, the "counter" is a built in table the former owners made which bridges the kitchen and dining room. I don't mind what is now a retro-modern look, but the years of scrubbing have worn away both the glaze on the tiles and the grout between them. I tore out the accompanying counter two summers ago, and the table will also need to go. Taking food pics on it only makes the flaws more evident to me. But it will have to wait till after the Egg zone I'm planning for outside.[p]gdenby

Golfnut

gdenby,
Oh man that looks good! Nice cook! Perfect.