Pork Loin Roast 20/05/12
Well I got the pork loin I was after missing it last Sunday and it was worth the wait. I soaked the pork in apple juice, pepper, salt, garlic, olive oil and onion and it was in the bag for about 4 hours.
BBQ set for indirect and joint on rack over the soak I used with added veg so when its done I can use it for the gravy. Cooked at about 160C to start then I let the temperature climb to about 190C for the last 45minutes to get the crackling going. When the joint was finished I cut the strings and had to remove the crackling and put it back in the BBQ on the cooking grate as it needed finishing off.
I covered the pork in foil and let it rest on the side for about 30 minutes and when I removed the foil it still had a very nice heat coming from it. The meat carved really well and had a nice pink edge to it from where I smoked it on the BBQ. I didn't do a heavy smoke, I prefer a light smoke taste so it doesn't hide the flavour of the meat. All in all turned out very nice and I made my gravy up from the soak and juices that was in the tray which went down very well.