| I suggest giving this Garlic Roasted Pork Loin recipe a try. I used my Virco grill instead of the oven and found the flavor to be wonderful. The drippings made a wonderful gravy. As for timing, I believe it took a little over an hour. I may have been running it a little warm though, and I cooked the pork loin until it reached 165. The recipe calls for 140 to 150 degrees, but I wasn't sure if that temperature is safe. Maybe someone else can provide their thoughts. http://www.copykat.com/asp/copykatrecipe.asp?recipe=1175 |
Here is a link that might be useful: Garlic Roasted Pork Loin
| This one would work either on the Rotisserie or in a pan over indirect heat. Time will depend on how hot your grill gets. The internal temperature for pork should be between 160° and 170° It will start to dry out after that.
Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Pancetta-Wrapped Pork Roast
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Original recipe from Biba's Italian Kitchen. 2 1/2 pound centre cut boneless pork loin (single not double loin)
1 or 2 cloves of garlic minced
Salt
pepper
1/4 pound sliced pancetta
5 to 6 sprigs fresh rosemary
1/3 cup extra-virgin olive oil
5 to 6 cloves garlic peeled .
Season the pork loin with salt and pepper and rub with minced garlic. Wrap
the meat with the pancetta. Tie roast securely with string and tuck the
sprigs of rosemary under the string. Either brown on top of the stove or place roast in a 500 oven for 20 minutes
until brown. Add the 5 or 6 cloves of garlic to the pan and reduce the
heat to 350° to 375° and roast for another 40 to 45 minutes or until meat is
cooked. Transfer to a cutting board and let rest. Add some broth to the pan and
make a sauce using the drippings and the garlic cloves. Slice thin and serve with some of the juices. Also you can cook large potato wedges in with the roast for the last 30 to
40 minutes. |
Here is a link that might be useful: Cooking Chart
