Back Ridge Grilled Pork
This recipe is from A Taste of the Murphin Ridge Inn by Sherry McKenney.
|3 Tbsp DLM Ancho Chili Powder|
|1½ Tbsp ground black pepper|
|1½ Tbsp DLM Spanish Paprika|
|1½ Tbsp DLM Garlic Salt|
|1 tsp DLM Cayenne Pepper (or to taste)|
|4 pieces of DLM Hickory Smoked Uncured bacon|
|2 lbs duBreton pork loin roast, trimmed of silver skin and excessive fat|
|Kosher salt and freshly ground pepper|
|1 Tbsp canola oil, divided|
|1 large yellow onion, peeled, cored, and sliced vertically|
|1/2 lb button mushrooms, sliced|
Prepare the roast at least 2 hours before you plan on grilling it.
Mix the chili powder, black pepper, paprika, garlic salt, and Cayenne pepper together. Cut a piece of plastic wrap long enough to run the length of your roast plus 4 inches. Place the 4 pieces of bacon on the plastic vertically, spacing roast on the bacon. Sprinkle the spice mix liberally on the roast; roll the roast toward you, leaving the bacon in place, and sprinkle the other side of
the roast. Wrap the tops of the bacon over the sprinkled roast. You may have to stretch the bacon a bit to get the ends to overlap each other. Then bring the plastic up and roll the roast in the wrap. Twist the ends to ensure a complete seal. Let the roast sit out for 40 minutes, and then refrigerate for another hour and 20 minutes. The roast can keep refrigerated for up to one day.
Heat the grill (keeping one area cool), or if you are cooking indoors, heat a heavy stainless or cast iron pan (do not use a non-stick) over high heat. If you are cooking indoors, also preheat your oven to 400°F. Unroll the roast and slice it into 4 bacon-wrapped portions. Secure each piece of bacon with a toothpick. Season the cut side of the meat lightly with kosher salt and freshly ground pepper. Place the fi lets on the hottest part
of the grill, or place 1/2 tablespoon of the oil in the hot pan, and then add the filets. Brown both sides of the filets. Then roll the filets onto their sides and briefl y let the bacon color. Transfer the nicely browned fi let to the cooler part of the grill, or to a sheet tray and then into the preheated oven.
Meanwhile, in the same skillet, add the remaining 1/2 tablespoon oil and the onions. Let them begin to color. Add the mushrooms and cook until they are well-browned and tender. Season them with a bit of garlic salt. The pork and vegetables should be finished about the same time; both take about 10 minutes.
The pork is ready when a meat thermometer registers about 135°F degrees. If you prefer your pork well done, let it cook to 150°F degrees. Let the pork rest 5 minutes, then plate it piled high with the mushrooms and onions, and splashed with pan juice.
Makes 6 servings
Prep Time: 45 Min., 2 Hrs Rest
Cook Time: 10 Minutes
Per serving: 437 calories; 28g total fat; 9g saturated fat; 102mg cholesterol; 1053mg sodium; 11g total carbohydrates; 4g dietary fiber; 35g protein;