Teriyaki Glazed Pork Loin Roast

DaveRichardson · May 2016

Still trying to cook good things for my better half and her eating better thing.... I've kinda grown to liking some different things with chicken and pork.

I I submit my creation tonight.... Cooked raised direct with firebricks on their long side on the ring at 350 until 130. Then pulled the bricks and cranked the egg to 700 and gave it a little kiss of fire to give me a little crunch on the outside.

Had to slice and vac seal for later in the week, but I did sneak a morsel and it was worthy.....

Hopefully the 12 and 6 year olds will approve and we will add this into our rotation!

ChrisgrillsSTLMO · May 2016

Looks awesome, willing to share the recipe of the glazing?

Cheers,

bgebrent · May 2016

Beautiful crust brother! Sliced up deliciousness.

DaveRichardson · May 2016

SWMBO will get the initial goodness of it later this week. Hopefully I can still squeeze one of the Anova SV deals out in time for the next trial!

bgebrent · May 2016

If there's a will...

YukonRon · May 2016

I cook this frequently, as it is one of our most favorite dishes for the family.
This is a beautiful cook @DaveRichardson kudos to you this looks delicious.

I think this is the most overlooked and underrated cooks for the grill.

If anyone is interested:
This is a super easy process and I am interested in Dave's approach, or anyone else's process:

I start the marinade process with mine by taking the pork roast perforating it extensively with a small knife on every surface, I use teriyaki and pineapple juice for the marinade, placing the loin in a large sealable bag, and covering it completely with the liquid. Let sit in the fridge for four hours, more if I have time.
I pull from the marinade and let stand while I get the grill ready, then prior to placing on the grill I coat completely with rub.

Fabulous cook!

NonaScott · May 2016

I love teriyaki with pineapple juice but if I marinate for more than an hour the meat always gets a funky mushy texture. Am I doing something wrong?

YukonRon · May 2016

NonaScott said:

I love teriyaki with pineapple juice but if I marinate for more than an hour the meat always gets a funky mushy texture. Am I doing something wrong?

Direct or indirect? Temp vs Time?

NonaScott · May 2016

YukonRon said:

NonaScott said:

I love teriyaki with pineapple juice but if I marinate for more than an hour the meat always gets a funky mushy texture. Am I doing something wrong?

Direct or indirect? Temp vs Time?

Doesn't matter. Pork roast indirect or chicken kebabs direct both at 350 or above. I've been told it's enzymes in the pineapple juice

YukonRon · May 2016

I never noticed the problem. I go 375F Dome 1 hour, then RS at 500F for 2-3 mins per side. Maybe I am doing something wrong. The marinade I use is the cheap stuff commonly found off branded at the chain grocers.

NonaScott · May 2016

I haven't tried the commercial stuff. I make my own so maybe I'm using to much pineapple juice. I'll try the commercial stuff and see what happens.

WileE.Coyote · May 2016

YukonRon said:

I never noticed the problem. I go 375F Dome 1 hour, then RS at 500F for 2-3 mins per side. Maybe I am doing something wrong. The marinade I use is the cheap stuff commonly found off branded at the chain grocers.

Do you cook with the Plate setter in @ 375 or raised direct? I'm always telling my self i need to cook more pork loins.

YukonRon · May 2016

WileE.Coyote said:

YukonRon said:

I never noticed the problem. I go 375F Dome 1 hour, then RS at 500F for 2-3 mins per side. Maybe I am doing something wrong. The marinade I use is the cheap stuff commonly found off branded at the chain grocers.

Do you cook with the Plate setter in @ 375 or raised direct? I'm always telling my self i need to cook more pork loins.

PS then pull the PS, raise temp to 500F direct

Legume · May 2016

It's an enzyme in pineapple juice that breaks down the meat. If you're using fresh pineapple juice, I think you can heat it up above 150 or so and then let it cool down before adding to the pork and that would deactivate the enzyme. I can't remember the name of it or the temp for certain, but @nolaegghead knows and maybe can add some advice.

SmokeyPitt · May 2016

Legume said:

It's an enzyme in pineapple juice that breaks down the meat. If you're using fresh pineapple juice, I think you can heat it up above 150 or so and then let it cool down before adding to the pork and that would deactivate the enzyme. I can't remember the name of it or the temp for certain, but @nolaegghead knows and maybe can add some advice.

Nolapedia

Teriyaki Glazed Pork Loin Roast

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