I have a farely new gas grill and i would like to use hickory chips on the grill but i down want to dump wet hickory chips in around the burners and then have to figuer out a way to clen them out! can any one help me out?
Cranberry Glazed Pork Roast 4 LB boneless Pork Loin Roast 2 tspcornstarch 1/4 tspcinnamon 1/8 tspsalt 1/2 tspgrated orange peel 2 TB orange juice 2 TB dry sherry 16 oz whole berry cranberry sauce In small saucepan, cook all ingredients over medium heat until thickenedSet asidePlace roast in shallow pan, roast 45 minutes at 325Coat with 1/2 -1 cup cranberry glazeReturn to oven for 30-45 minutes, until inside temperature is 155-160Let stand 10 minutes, slice serve with the rest of the glaze The other thing I love to do with a pork loin is to season it with honey and sagePour it on and rub it in (about 1/4 cup honey, with 1 TB olive oil mixed it, then sprinkly with sageRoast covered until the last 30 minutes or so If you cover the roasting pan for most of the cooking, then remove the lid to let it brown in the last half an hour or so, it should be moist and tender You might also want to brine the roast for an hour or so before you roast it-submerge it in cold water 1/4 cup of kosher salt.
Put your chips in a aluminum package, poke holes on the package and put on the grill as it heats up it will smoke.
Dried apricots and prunes soaked overnight in red wineThen either roll or slice and stuff the loin before cookingThe wine soaks into the loin, the juice from the loin soaks into the dried fruit.it makes for a yummy blendingAnd the fruit adds color an appetizing color tooI like it with French Potato Salad (add steamed chicken for a great main dish at lunch)French Potato Salad 2 lb red creamer potatoes (red works, white doesn't), quartered or cut into eighths if they are large 1 lb green beans, cut into 1 lengths 1/4 cdry white wine Blanche green beans in boiling water until just tender, about two minutesStrain and set aside in a large bowlCook potatoes in well-salted boiling water until knife-tender but not falling apartStrain and toss with the green beans and wine, season liberally with salt and pepperAllow to coolVinagirette: 1/4 cwhite wine vinegar or other good, light vinegar 1/4 cgood extra virgin olive oil 1 Tbsp rustic Dijon mustard 2-3 Tbsp tarragon, finely chopped (1/2 teaspoon dried) pinch sugar salt and pepper Whisk the vinegar, mustard, salt, pepper, sugar and tarragon together until well combinedAdd the olive oil in a drizzle, whisking constantly, until fully emulsifiedAdd salt or pepper to tastePour the dressing over the potatoes/beans and toss to coat, turning gently so as not to damage the potatoesLet rest for a couple hours in the fridge, or make well aheadServe lightly chilled or at room temperature.
I agree with Steve with one exceptionYes cook only to 140 degrees however do not stuff itThe stuffing will not get cooked enough at that temp and will still have blood in itRoast or grill the pork loin separate and make the stuffing on the side and bake itOther way to make it tender is to braise ityou can use the stuffed loin for this and brown very good like you did, Then put it in the pan with gravy or a sauce about 2/3rds of the way fullcover with foil and bake for about 2 hours or so at 275 to 300 degreesThis will make it very tenderYou can do the same with ribs and they will fall off the bone.
Pork loin is best served when roasted WITHOUT being wrapped in foilYou can go ahead and proceed exactly as you did the first time, but leave the foil off and place it in an oven safe panALL meat gets tough when moisture does the cookingYou essentially steamed that poor roast instead of dry roasting itWhat a shameYou'll need a good meat thermometer and it needs to be inserted without penetrating the stuffing and let it reach a safe temperatureLet the roast rest on a warm platter for about 30 minutesWhile doing that, make your gravy from the beautiful, rich drippings left in the roasting pan - having drained the fat off, of courseAnd for crying out loud, ladle that gravy over some mashed potatoes! Now, if you still think that going the foil route is the way to go, then you will need to cook it for a few more hours to break down the fibers that you toughened up.
