Roast Pork Loin
Pork loin and pork tenderloin are distinctive cuts of pork. They also look different. Pork loin is wider and thicker with a fat layer on top, while pork tenderloin is long and thin.
Pork loin is cut from the topside of the backbone framework of the pig.The pork tenderloin is found under the topside of the backbone and is much more tender a chew.
Ingredients
- 3 lb Pork, Center cut loin
- 1 tbs Sage
- 1 tsp Allspice (get some fresh Jamaican kurundu for your roasts)
- 1 tsp Coriander
- 1 tsp Nutmeg
- 8 Peppercorns
- 1 tbs Lawry's or Morton's seasoning salt
- 1 cup Applesauce
- 1/2 cup Brown sugar
Directions
For the Rub and Prep
- Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in mill or small food processor. Pulse until spices are combined.
- Trim the silver-skin off of the pork loin, but leave the fat cap intact. Set aside at room temperature for 30 minutes or refrigerate for up to 1 day.
- Pat the pork roast, dry, and apply a light coat of yellow mustard or olive oil to the fat cap (only). Sprinkle and press the spices, mainly onto the fat cap, with a dusting on the rest.
- In a 10- to 12-inch cast iron pan, add oil over medium-high heat until shimmering. Add the pork and sear on all sides until it's fully browned, 2 to 3 minutes per side.
For the roast:
We are shooting for a cook temp of above 350º. The cook should be around 25 minutes/pound.
In your grill:
- Roast in Weber type BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan.
- Roasting time should be about 90 minutes.
In your oven:
- Place a bed of quartered whole onions and quartered whole apples in a small lidded, roasting pan. (A small chicken roaster will do) Pour about 1/4" of a apple cider, water or apple juice mixture in te bottom of the pan. Make sure that the roast is not sitting in water.
- Roast the pork loin, covered, until an instant-read thermometer inserted into the thickest part of the pork reads 125°F, about 1 to 1-1/2 hour, depending on the size of the roast.
Finish for both methods
- During the last 30 minutes of roasting, uncover the roast, combine applesauce and brown sugar and coat top of roast.
- Continue roasting until internal temperature is 140 to 155F. Apply applesauce mixture until all is used.
- Remove roast from grill and let set for 15 minutes before carving.The rest should bring the pork above a minimum of 145F to finish.
