Now that's a beautiful colorful platter of food! All made on the grill and just as filled with flavors and delicious as it looks.
My side dish (oddly enough, all in the center of the dish) is a "Stir Fry" grilled version of Sweet Potatoes, Cherry Tomatoes, Fennel Slices all grilled with a Garlic Oil (see yesterday's post). This dish is perfect to compliment the pork as the vegetables cook while the meat is resting (one of the tips).
There are a few tips to cooking pork successfully on the grill. First is to always always always plan ahead and Brine your pork. Brining for as little as 30 minutes and up to 4 hours or even overnight will make such a huge difference in how juicy and fork tender your pork turns out once you try brined white meat, you never go back.
Now there are plenty of sites that have recipes involving half a dozen spices in their brine, exotic liquids and more. Me, I just usually do a simple brine of...
2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice
Bring the water to a slow simmer.
Remove from the heat, add the salt and sugar and stir until it dissolves.
Add the ice and stir to cool.
Add the meat, cover and refrigerate for up to 8 hours.
Before cooking, rinse the brine water off the pork.
Tip Two is to always cook with a meat thermometer... 140 degrees and your pork is done. It will have a slight pink tinge, but that is fine. Every degree above 140 and your pork begins to dry out. Cook to 160 and you are serving shoe leather tough meat.
Once your pork reaches 140, remove from the heat and let your pork rest... 10 minutes. This allows the meat to cool and relax, allowing the juices to return to the meat and be reabsorbed... juicy, fork tender. If you have ever seen a pool of pink blood under your pork, you cut too soon.
Follow these tips and the rub recipe below and you will always have perfectly cooked, tender juicy and delicious pork!
2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice
1 (2 Pound) Pork Loin
1/2 Cup Jerk Spice Rub Mix
1/4 Cup Whole Grain Mustard
- Bring the water to a slow simmer.
- Remove from the heat, add the salt and sugar and stir until it dissolves.
- Add the ice and stir to cool.
- Add the pork, cover and refrigerate for up to 8 hours.
- Before cooking, rinse the brine water off the pork.
- Set your grill to indirect cooking, no heat directly below the meat and coals (or propane gas jets) on each side of the meat. This turns your grill into an oven (and a modified smoker) allowing the hot air to circulate around the meat and cook slowly, as opposed to direct heat where the heat comes from directly below the meat. Turn the gas down (or adjust the coals to a slow burn) and plan a 60 minute cook time.
- Close the grill lid and allow to cook, checking the internal temperature every 15 minutes.
- When the meat reaches 140 degrees, remove from the grill and set aside to rest for 10 minutes before slicing. During this time the meat will relax, the temperature will even out (HOT outside with cool while the heat continues to cook the inside actually raising the temperature of the center of the meat by 5 degrees during the rest period. IF you are working on other side dishes and need the meat to rest longer, wrap in aluminum foil. The temperature will stay perfectly warm for up to an hour.
- Slice thin at an angle, serve warm and ENJOY!
The outside rub had plenty of heat, plenty of hints of island Jamaican flavors. The meat as expected was perfectly cooked, moist and fork tender delicious. The loin is a perfect size for this rub as you can cut so that each bite also has a bit of the rub crust... Delicious!
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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