Rosemary Garlic Pork Loin

BigChar - I need to turn on the transmitter (with or without the probes plugged in) and then the turn the receiver on almost immediately afterward to get them to sync up. It can't be at the same time, and you can't wait more than a few seconds. Just play around and you'll get it right. Once they're synced up, I can go anywhere on my lot and it stays wirelessly connected perfectly.

Minneggsotan - That IS a whole loin roast that I cut in half to fit on the XL. I think it was about 8 pounds or so from Sam's Club for around $2/lb. The price per serving on this stuff is great! If I'm not cooking for a crowd, I'll use half of the Sam's loin and freeze the other half or use it for kebobs, Russian food that my wife makes, etc.

I guess there are no pictures of the inside. Yes, it's stuffed and folded. I've adapted a recipe from Steven Raichlen's Barbeque Bible:



Garlic Rosemary Pork Loin

½ pork loin roast from Sam’s Club (or double the seasonings and make both halves)

12 cloves garlic, peeled

1 bunch fresh rosemary (about ¼ cup leaves)

2 Tbsp. course kosher salt

2 Tbsp. freshly ground black pepper

4 Tbsp. extra-virgin olive oil

Butcher’s string

1. Wash and de-stem the rosemary leaves. Peel the garlic.
2. Combine the garlic, rosemary, salt, and pepper in a food processor (or mortar and pestle) and pulse to a slightly chunky paste. Work in the olive oil.
3. Using a long, sharp knife, cut the loin almost in half lengthwise, opening it like a book. Cover the raw meat with plastic wrap and flatten it slightly with a rolling pin. Cut 2 lengthwise slits into each half of the meat (but don’t cut all the way through). Spread half of the herb paste over the meat and into the slits.
4. Bring the sides of the roast back together and tie it in 2-inch intervals with butcher’s string. Spread the remaining paste over the outside of the loin.
5. Place the loin in a glass dish, cover with plastic wrap and place in the refrigerator to marinate 2-4 hours.
6. Bring the roast to room temperature while you pre-heat the grill to 350 degrees of indirect heat. On a Big Green Egg, use the plate setter and a drip pan below the grate. [Add washed and seasoned baked potatoes to the grid for an easy side dish.] Cook at 350 for about 1 hour until the roast registers between 145 and 160 degrees internally. Any more than that, you’ll just be drying it out.
7. Remove the roast to a cutting board and let rest for 5 minutes. Remove the butcher’s string and cut into ½” thick slices. Serves 6-8.

Adapted from The Barbeque Bible by Steven Raichlen

Mmm. Great idea! I just got my first bottle of Red Eye Express a few weeks ago. Actually, it's my first Dizzy Pig product, and so far I'm impressed! I initially balked at the price, but it covers a TON of meat!