Pork Loin Roast with Dizzy Pig Crust

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This chicken recipe is a little different. Usually boneless chicken pieces are flattened before cooking. But in this recipe we flatten trimmed, bone in, skin on chicken breasts to retain as much flavor in the chicken as possible. We liked the flavor and the way the food presented—each split breast piece covered about 2/3 of dinner plate. The photo below has two portions on one plate.

 

Pork Loin Roast with Dizzy Pig Crust
 
Ingredients
  • One pork loin roast (this was a “Rib End Loin Roast”
  • Olive (or Veggie or Peanut) Oil
  • Any of our Dizzy Pig® rubs*
  • Bacon – optional
Instructions
  1. Rinse the meat if you prefer, pat dry.
  2. Trim any funky looking protrusions and silver skin.
  3. Rub some oil all around the meat.
  4. This is not a necessary step, but it helps the rub adhere and melt.
  5. If desired wrap some bacon around the roast.
  6. Prepare your cooker for indirect at 350F, or direct at 300F.
  7. Place roast on cooker.
  8. After 45 minutes the roasts looked great, and were not far from being done.
  9. It took a bit less than an hour to reach 143F internal.
  10. F is an ideal internal temp for tender and moist meat.

Trim any funky looking protrusions.

Rub some oil all around the meat. This is not a necessary step, but it helps the rub adhere and melt. Might also aid in preventing sticking on the grill, and might even make it taste better!

Here the meat is rubbed, and it is time to wrap some bacon around the Jamaican Firewalk roast.

I decided on a partial bacon wrap, so that some of the pork would have crust on it too. I think 3 pieces of bacon did the trick. A few toothpicks held everything in place nicely. And it was time to hit the bacon roast with another dose of rub!

Unlike a pork shoulder or ribs, a loin does better with higher temps, like oven roasting temps. Cooking indirect at 350F is one good way to cook them, but here I opted for 300F direct over the coals. It took a bit less than an hour to reach 143F internal. 140-145F is an ideal internal temp for tender and moist meat.

After 45 minutes the roasts looked great, and were not far from being done.

It’s time! Temp reads 143F, and even just looking at it you can’t help but think “it’s gotta be done!”

Served up with Grilled Potatoes this was a meal to remember. The Dizzy Pig rubs create the perfect flavor, crust and salt/sweet/spice balance. It is a pretty easy dish to cook, only takes a couple hours start to finish, and it is a hit with the kids and adults alike!

Dig in!!

 

 

 

 

 

 

 

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