Hey there, it’s been an extremely busy weekend for us at Hawley Crescent and I must apologize for the delay in the weekly blog. With all of the commotion and confusion this weekend / testing of the new site, I plum forgot to publish. As they say, Better Late Than Never… cover image courtesy of www.grillingcompanion.com
Welcome everyone to another installment of our Grilling 101 Blogs. Since this week is a return to form after our three part seafood series, I figured we should talk about some of the larger cuts of meat. And one of your best options available are the tenderloin and loin roasts. This week we’ll be talking about pork roasts, since there are several key differences between it and beef that I’d like to cover in its own blog next week.
The term roast is used to refer to any large cut of meat, generally between 2 to 4 pounds in weight. In contrast, tenderloin is a much smaller cut of meat, usually only 1 pound, and cut longer than a roast. Tenderloin also has less fat in it than roast meat, thus the reason for its more tender flavour and texture. Both types of meat come from the loin, which is the upper portion of the pig’s stomach along the ribs between the shoulders and the legs, but tenderloin generally comes from the meat at the end of the loin tucked inside the ribcage.
When it comes to buying roasts, there are two main bodies you’ll find: with or without bone. On the surface both are the same, but there are several differences when it comes to cooking, taste, and presentation. First up, a roast with its bone still inside is said to give off a tender and juicy flavour, but it requires a longer cooking time to get the meat to a safe and edible level. In comparison, a 3 pound boneless roast will take approximately 1 to 1.5 hours to cook in a conventional oven, while a roast of the same size with bone can take up to 2.5 hours to cook. Boned roasts are also a little harder to present, since it’s recommended you debone the meat before serving the roast. This can be done by sliding your boning knife along the length of the bone to separate it from the meat.
When grilling a roast, your best bet is to go low and slow over indirect heat at approximately 350 degrees Fahrenheit with the grill covered. Grilling indirectly also allows you to place a pan or tray underneath your roasts to collect any dripping for use in gravy. You can also use the dripping to marinate your roasts periodically during the cooking process by drizzling them over the meat with a turkey baser. If you use this method, bear in mind that you’re going to be waiting a while for your roast to cook. Depending on the size and number of roasts, you can be waiting anywhere from a couple of hours to half the day.
That’s not to say that roasts can’t be cooked on direct heat—they can, and with delicious results. You can turn your heat down by about 50 degrees for direct cooking, and your roast will be ready to eat in as little time as 45 minutes to 1.5 hours depending on the size. However, the problem is that it’s very easy to overcook your meat and dry out all the juices that give the roast its flavour. And since you can’t catch the drippings, there’s the chance that the flames will leap and burn your roast.
Whichever method you choose, you must continue to cook the roast until it’s reaches an internal temperature of 145 degrees Fahrenheit. At that temperature, the muscle fibers and cartilage begin to break down, which makes the meat super tender to bite into.
Here are a couple of recipes for you to check out to improve your pork grilling skills:
- 2/3 cup canola oil
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 to 2 tablespoons ground mustard
- 1 to 2 teaspoons pepper
- 1 teaspoon salt
- 1 boneless pork loin roast (2-1/2 to 3 pounds)
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight.
- Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Yield: 8 servings.
2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
- PREP10 mins
- COOK45 mins
- READY IN55 mins
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
I hope that you get a chance to try out these recipes and let me know how they turn out for you. Happy Grilling!