Bone-in Pork Loin Roast PERFECTION! - Lone Star Grillz El Fuego Trio

Описание: In this video, we will show you a very inexpensive way to feed a lot of people for a special occasion without sacrificing flavor or presentation! Today we will be reverse searing a Bone-In Pork Loin Roast. There is ONE SECRET to producing AMAZINGLY TENDER AND JUICY results with this recipe, the dry salt brine! We will show you exactly how to perform that as well and the cook steps from start to finish detailed in this short video. The full written recipe is below and full walk through is in the video! Thank you for watching our video! Please see our links below for further information.

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Lone Star Grillz “Pork Loin Roast PERFECTION”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

IMPORTANT NOTES FOR THIS RECIPE
You can easily acquire one of these fresh roasts just by asking your butcher. Figure ½ pound per person and you can do two roasts which will cook faster than one large roast if necessary to feed more people. We always recommend having the roast “trussed” with butchers’ twine so it can keep shape and more importantly keep the roast together IF you opt to have your butcher separate the bones when he/she cuts it for you.

Recipe and Ingredients:
Bone-in Pork Loin Roast (we used a 4lb roast)
Olive Oil
Morton’s Coarse Kosher Salt
RUB (equal parts of each approximately 1 Tbsp): Paprika, Black Pepper, Garlic Powder, Onion Powder)
Butchers Twine

DIRECTIONS:

ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

1) SALT BRINE: Place the roast on a warming rack inside a tray to keep it elevated so it doesn’t sit in moisture which the brine process takes place. Use Morton’s Coarse Josher Salt and cover the roast generously on ALL SIDES AND SURFACES. Use ½ teaspoon per pound (or you can go more if you like extra salty flavor). Once fully covered, place the entire tray into the fridge for at least overnight. Best results will come from a 24 hour and up to a 48-hour dry salt brine. NOTE: If you’re using standard table salt for the brine (which we don’t recommend) the amount would be only ¼ teaspoon per pound.
2) After brining, prepare the roast for the cook by covering generously in olive oil and then seasoning generously with the homemade rub recipe above. Note there is NO SALT in the rub because we already did the dry salt brine, and NO SUGAR as sugar burns easily during the searing process.
3) Pre-heat your cooker (we used our El Fuego Trio Pellet Grill side) to 250 degrees Fahrenheit. If you’re also using El Fuego Trio, be sure to close the top vent on the Pellet side and fully open the top vent on the opposite side of the cooker lid. This will allow smoke and heat to travel across the cook chamber.
4) Once pre-heated, place the roast on the cooker, close the lid and begin the cooking process. We want to reach a pre-sear temperature of 135-138 degrees Fahrenheit, and it will take roughly 45 minutes per pound to do so at the 250 F cooking temperature.
5) PREP FOR THE SEAR: Once the roast hits approximately 115 degrees Fahrenheit, light up a chimney of Lump Charcoal to prepare for the sear. Allow it a few minutes to get white hot, then dump the coals into the charcoal side of El Fuego Trio and raise the coal grate all the way up to the top for maximum searing temperatures.
6) When the roast hits 135-138, place it directly over the hot coal side for around 30 seconds per side. Be careful not to go too long. After you char up the outside, take temps and make sure you are around 140 degrees Fahrenheit in the deepest, coolest part of the center of the roast. If not, place it back on the INDIRECT side to finish it off.
7) Rest the roast on the counter for 20-30 minutes lightly tented in foil. This should get you to your FINAL finishing temperature of 142-145 degrees Fahrenheit in the deepest, coolest part of the center of the roast. This is the PERFECT temp for best results.
8) Remove it from the bones by slicing slowly along the bone line with a thin, sharp knife (unless your butcher already separated the bones before trussing).
9) Slice into 1” think portions, SERVE AND ENJOY!

Chapters:
0:00 How to make a perfect pork loin roast

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