Pork Loin Roast with Dizzy Pig Crust
Recipe Author: Dizzy Pig – Qfan
Ahhhhh. Tender juicy slices of succulent pork. Hard to imagine a nicer bite of food. Problem is pork loins are pretty lean, and do not do well if they are overcooked….which is a common mistake. Whatever your parents told you about cooking pork to 160F (chalk white) to kill the “bugs” is not good advice these days. The bad microscopic guys are dead at 137F, and there is no reason to cook a properly handled lean pork loin past 150F internal. The one below was pulled of at 143F, and allowed to rest. The meat is a very light blush pink in color, and melted in our mouths. And the fat content is very low making pork loin a fantastic alternative for those who need to reduce their fat intake.
- 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
- Rinse the meat if you prefer, pat dry.
- Trim any funky looking protrusions and silver skin.
- Rub some oil all around the meat.
- This is not a necessary step, but it helps the rub adhere and melt.
- If desired wrap some bacon around the roast.
- Prepare your cooker for indirect at 350F, or direct at 300F.
- Place roast on cooker.
- After 45 minutes the roasts looked great, and were not far from being done.
- It took a bit less than an hour to reach 143F internal.
- F is an ideal internal temp for tender and moist meat.
Rinse the meat if you prefer, pat dry.
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!