Grilled Pork Loin Roast

When the weather is hot outside the last thing you want to do is heat up your house with the oven on.  Today we are going to take that pork loin roast and grill it whole.

First thing first…you need to season your roast.  Overnight is best but it will still taste good even with only a few hours.


Dijon mustard:  2 tablespoons

Olive oil:  1 cup

Lime juice:   1 Tablespoon

Salt and Pepper:  1 teaspoon each

Fresh rosemary, thyme and oregano:  1/4 Cup of each

Minced garlic:  2 Tablespoons

Mix all together and rub all over your roast.  Cover and put in the fridge overnight or how ever long you have.  Take out of fridge about 40 minutes before grilling.

Heat grill to medium- high.  Turn off half of the grill and keep the other side on about medium. Place the roast on the side of the grill that is off.  You are using indirect heat.  I could have put the roast directly on the grill but I placed it on foil and that side.

Close the cover and let it cook for about 1 1/2- 2 hours or until 145 degrees in the middle of the roast.  It is expected to be slightly pink.  Old school pork rules used to say no pink (160) but the rules of today say pink pork is ok.  If you are on the fence…when it gets to 145 degrees shut off the grill and leave the pork on it while you are getting everything ready to serve .  Another option is to take the pork off the grill and use the foil to wrap it around the pork.  It will continue to cook a little more but won’t get over cooked.

The pork will be so moist and flavorful.  Serve with a salad and your favorite veggie.

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FYI:  I don’t know why some areas showed up reddish in picture as nothing was red.  Guess I should have used the regular camera instead of the cellphone.


Parboiling Chicken- Grilling

With grilling season now coming back with the nice weather I have seen a lot of posts of whether or not to parboil chicken before grilling.  I find it funny that some people are so against it.  I don’t typically do this as I usually marinade my meat first however they are times that parboiling has its advantages.  By parboiling you reduce the risk of under cooking your chicken and speed up the cooking time on the grill.  This can come in handy during large grilling events or if you don’t have a lot of time.

This week I didn’t take anything out of the freezer for dinner.  About noon, I looked and took out the chicken legs.  They were not going to be totally defrosted so I decided to parboil them.  The trick to parboiling is not to boil but actually simmer in a fragrant broth.  You can use any stock you desire or water with the addition of herbs and spices.  I used some chicken stock and added onion, celery, garlic, and a spice mix.  Add just enough liquid to cover your chicken and bring to a boil.  Once it boils reduce the heat to simmer and cover.  Simmer until no longer pink.  The amount of time depends on how much chicken and the thickness but can be anywhere from 5-20 minutes.

Once cooked take out and pat dry and grill using your favorite BBQ sauce.

I think the mistake most people make is just parboiling in water and boiling rather than simmering.  I have never had this result in flavorless or dry chicken. I  recommend for drumsticks or bone in chicken pieces.  Boneless chicken requires less time cooking and is easier to determine if it is done.