Char Grilled Garlic & Rosemary Encrusted Pork Loin

Pork Loin, when done correctly, is very delicious, moist, and flavorful.  When done poorly, it is dry, flavorless, and completely inedible.  The key is to brine your loin for a couple of days.  The brine helps keep the moisture in the lean meat, when it is grilled.  It also adds a good subtle flavor to it, depending on what you put in the brine.  For my brine recipe, refer to THE BRINE part of the recipe and instructions in the Char Grilled Chicken w/ Olde Tymers Savory Herb Dry Rub & Chimichurri post.

CHAR GRILLED GARLIC AND ROSEMARY ENCRUSTED PORK LOIN

6 – 8 cups Brine – cooled – recipe in previous post as stated above
2 lb Pork Loin
1/4 cup Extra Virgin Olive Oil
1 large head Garlic – minced
2 tablespoon finely chopped Rosemary
1/2 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper

After making and cooling the brine, place the pork loin in a large container, add the cooled brine, cover with a tight lid, and place in the refrigerator for 48 hours.  Remove the loin from the brine, dry thoroughly, and place it on a large enough platter or in a large dry container.

Finely mince the garlic, and finely chop the rosemary.  Place them in a small bowl with the extra virgin olive oil, salt, and pepper.  Combine the rosemary and garlic mixture, then lather it all over the pork loin.  Cover the pork loin with plastic wrap or a cover, and place in the refrigerator for 18 to 24 hours.

Before you cook the pork loin, take it out of the refrigerator, and allow it to sit at room temperature for 30 to 45 minutes.  You may sear the pork loin, then finish it in the oven; you may grill it on a grill pan; you may put it in a rotisserie; the ways of cooking this pork loin are endless.  I love eating food grilled with charcoal.  So, that is how the pork loin was cooked … on a charcoal grill.

After the loin has reached an internal temperature of about 160 degrees Fahrenheit, remove it from the grill.  It must be left to rest, covered with a piece of foil, for about 10 minutes.  This allows all the juices to redistribute, so the meat will stay moist.  On a clean cutting surface, slice the pork loin into 1 inch thick pieces, then plate.  I served my pork loin with butter sautéed mushrooms, olive oil sautéed shallots and French green beans, and parboiled Dutch potatoes that I finished in brown butter.  The pork was incredibly moist and flavorful! I cannot tell you how good it was!  I know this method is lengthy, but it is well worth it.  Bon Appétit!


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