Hard to believe we’re into Memorial Day weekend and the unofficial start of summer! It’s a perfect weekend for firing up the BBQ and doing some grilling! Here are a couple of recipe ideas to tempt your appetite:
Easy Tri-Tip Roast on the Gas Grill – Got a gas grill? Here’s an alternative to charcoal grilling those tri-tips! If you have it handy, be sure to try seasoning them with Montreal steak seasoning – adds just the right amount of flavor and zip!
Tonight, we’re making a pork loin roast for Christmas dinner – using one of our old favorite recipes tweaked just a bit for this year’s event. (Isn’t recipe tweaking what fun cooking is all about?)
We’re trying dry brining the pork loin for a few hours in advance of cooking. The advocates of dry brining suggest that a day or so is the ideal timing for it – but I didn’t decide to try it until just a few hours before we need to serve dinner! So, it will be an abbreviated version.
To do the dry brining, I covered the pork loin (a 3.3 lb roast this year) with salt and put it into the refrigerator uncovered. When it’s time to cook, I’ll rinse the salt off the roast and then season it with salt, pepper and Penzey’s Bavarian Seasoning. From there, it’s back to our original recipe!
This pork loin roast turned out REALLY GREAT! Even though the dry brining was abbreviated, the roast came out great – moist, not dry at all – and a perfect compliment to the apple/cream/mustard topping. To add a bit more complexity to the topping, I also included a couple of rosemary springs and a layer of sliced red onion. This combination added beautiful flavor and complexity to the topping.
We’ve cooked this recipe many times over the years. Today’s treatment makes us want to come back to it again soon. Try it for your family – it’s a huge favorite with ours!
We love our Weber – an early model of the Performa. A while back we had this fancy indirect heating gas grill – but it just didn’t provide much flavor for BBQing so we gave it away and bought the Weber over 10 years ago. It’s been our regular fire ever since – IMHO nothing beats a hot charcoal fire for the best flavor.
On one of our morning walks last week, friend Chris Gulker550 degrees) on the Performa’s built-in thermometer. Then, it’s time to sear the chops.
I seared them about 2 minutes on each side directly over the hottest part of the fire. After that, I moved them over to the indirect heat side of the Weber and cooked them for another 6 minutes without turning. By that time, the internal temperature was about 135 degrees. I removed them from the fire, covered them with foil and let them sit another 6-8 minutes during which the internal temperature continued to rise to over 145 degrees. At that point, they were ready to serve.
We cooked some sauerkraut with bacon and BBQ sauce in a skillet on the stove and served that with the chops along with some more of that tasty BBQ sauce. What a treat! – a very nice and relatively low cost Sunday BBQ. Served with a little summer rose wine, it was just delicious!
For years, we’ve enjoyed a roast pork loin recipe titled “Roast pork loin with roasted apple compote” that was originally published in Barbara Kafka‘s cookbook “Roasting-A Simple Art“.
Much of Kafka’s book involves roasting at high heat – typically 500 degrees – and her recipe of coating the pork loin in mustard, salt and pepper at the start and then roasting with apples at that high temperature has always worked out well for us. Sometimes (depending upon how clean your oven is), roasting at that high a temperature can result in some smoking – so it takes some care.
On this Christmas Day, though, we’re trying some variations – something a bit different.
First, I decided to try brining the pork loin. Not a full 24-hours worth – because, in this case, I decided to brine it at about noon today – so it’ll only have about 5 hours of brining.
Brining is easy – start with a mixture of something like 2/3 cup of salt combined with 2/3 cup of sugar in steaming hot water (we have one of those faucet water heaters – so that’s easy!) along with some pepper. Cool it down (adding ice and some cold water seems to do that nicely) before putting the brine and the pork loin into the plastic freezer bag and putting everything into the refrigerator for a few hours.
Next, I decided to brown the pork loin roast before putting it into the oven. I like the bits of extra flavor that browning meat seems to generate. By browning the roast in our Le Creuset 6-3/4 Quart French Oven we can brown the meat and roast it in the same pot, minimizing cleanup. After browning and removing the roast, the apples, and shallots are placed into the pot with the roast then placed on top. Cover and into the oven it goes.
We just finished our Christmas dinner – and this dish was a hit! The pork, even with just a few hours of brining, was moist and not dry. The pork was ready earlier – only needing an additional 5 minutes after removing the top from the pot. We let it rest the full 15 minutes before carving – and it was just great. The apple/shallots/mustard/cream compote is the perfect semi-sweet complement to the pork!
Originally posted December 25, 2008.
Brine: 2/3 cup kosher salt, 2/3 cup sugar, 1 Tbsp pepper
2-1/2 to 3 lb pork loin roast – tied with string
2 Tbsp olive oil
3 tart apples (Granny Smith, etc.), halved
4 shallots, peeled
1-2 sprigs rosemary
1 bay leaf
1/3 cup cream
1-1/2 Tbsp mustard
Prepare the brine by mixing sugar and salt with 1 cup of piping hot water. Add pepper. Add ice cubes and 2-3 cups additional water to cool down brine. Place pork loin roast in 1 gallon freezer bag, fill with brine mixture, and seal bag. Place bag in bowl and place into refrigerator until time to cook (no more than 24 hours).
Preheat oven to 400 degrees F. Remove roast from brine and pat dry all around. Season with salt and pepper (or your favorite rub).
Place French Oven on high heat. Add olive oil, heat until shimmering. Sear the pork loin on all sides. Remove from heat and remove roast to plate.
Place the three halved apples cut side down into French Oven along with the shallots, rosemary and bay leaf. Place the roast on top of the apple mixture, cover the pot and place into the pre-heated oven.
Roast in the oven for 40 minutes. Remove the lid and continue roasting until the roast’s internal temperature reaches 140 degrees – perhaps 10-15 minutes more.
Remove French Oven from oven, remove roast to cutting board, cover roast with aluminum foil and let rest for 15 minutes.
Scoop out the apples and shallots into serving bowl. Deglaze the French Oven with a bit of white wine or brandy and add the apples back into the pot. Mix in the cream and the mustard and season to taste.
Carve the pork loin roast and serve with the apples/shallots compote.