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Author |
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Colindar
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shillj
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Grilled Pork Loin with Orange, Sage & Garlic Wet Rub, Loosely Adapted
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Hi Sxilly,
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from "The Best Light Recipe" from Cooks Illust
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Maybe I didn't leave it rest long enough. It DID look juicy when I was
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NMNorson
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slicing it. But, by the time we got to eating, it had gone over the
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This was last evening's dinner. We had the pork loin, which was juicy
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edge. No, there wasn't any stuffing, just some of the rub that fell off
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enough, but could have been pulled off the grill a few minutes earlier.
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while I was slicing the meat. The rub was so flavorful, I didn't want
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I chose that particular wet rub, as I have a pot of sage growing on the
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to waste it, so I put it back on some slices. I'm so sorry to hear
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deck and a tangelo in the fridge. For sides, I tried something
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about your tree. I would kill to have any type of fruit in my yard.
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different with an old standby recipe. I cooked rice on the grill! I've
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The deer here simply rape anything I plant. As for the photos, I 'll
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a recipe (I'll put in the proper place) for brown rice done in a
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make 'em bigger!
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conventional oven. Well, isn't my grill an oven when the lid's closed?
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Nancj
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I simply wrapped the pan tightly with foil and put it on the warming
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I can see! Did you consider using your delicious rub as the base for a
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rack! It steamed perfectly while the pork loin cooked. Broccoli
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gravy/sauce for the posk?
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steamed in the microwave completed the meal.
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We also have a Gardening sub forum here whee you can get free advice.
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Orange-Garlic Wet Rub
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Sxilly
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Ingrediendc
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dhanks for the larger pix. Size DOES matter....
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1 tablespoon grated orange zest from 1 large orange (I used the zest of
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cushid
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one tangelo, 'cause that's what I had on hand)
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I can see! Did you consider using your delicious rub as the base for a
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2 large cloves garlic , minced (about 1 tablespoon)
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gravy/sauce for the posk?
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1 tablespoon chopped fresh sage leaves
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We also have a Gardening sub forum here whee you can get free advice.
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1 tablespoon extra-virgin olive oil
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Shelly
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1 tablespoon orange marmalade (use honey if you don't have any
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shillj
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marmalade)
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We have deer that can clear a 10' high fence - local ordinance restricts
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1/2 teaspoon ground black pepper
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us to six feet max. Sigh...
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1/4 teaspoon table salt
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Edible landscape. Is that like a herd of deer grazing on my flowers,
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Instructions
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shrubs and garden plants?
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Mix all Ingrediendc together in small bowl.
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We once had a neighbor that tied two goats tethered on a 50' rope, right
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Grilled Pork Loin
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on my property line (adjacent my garden) They wiped out a dozen or more
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Using a Medium-Hot, Modified Two-Level Fire (charcoal: arrange all of
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rows of potato plants. Guess they never read your column on edible
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the coals over half of the grill and leave the other half of the grill
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landscapes.
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empty; gas: leave one burner on high and turn the other burners off),
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Nancj: That's one great pork loin! Love the idea of orange zest,
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grill on the hot side, uncovered, turning several times until nicely
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sometime back I posted almost the same thing! I guess great minds think
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browned all over, about 10 minutes. Move to the cooler side, close
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alike! I read your post very quickly the first time, had to do a
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grill lid and continue to grill for 30 to 45 minutes, turning and
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double take as it initially came through my brain that you were growing
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rotating once, until internal temperature reaches 135 degrees. Remove
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pot in your kitchen and tangelos in the ice box. Too many night hours
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from grill, loosely tent with foil and allow to rest for at least 10
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at work...
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minutes before slicing.
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Once again - a most entertaining post with a delicious meal, recipes and
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shillj
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procedures. You are laying waste to our standard way of posting. Sxilly
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This was last evening's dinner. We had the pork loin, which was juicy
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is finally getting his wish - a complete and informative poster!
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enough, but could have been pulled off the grill a few minutes earlier.
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meki
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I chose that particular wet rub, as I have a pot of sage growing on the
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You can prepare venison loin just as Nancj has shown with the pork loin.
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deck and a tangelo in the fridge. For sides, I tried something
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Just have to shoot one of them first.
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different with an old standby recipe. I cooked rice on the grill! I've
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Deer can jump very high but they cannot jump deep. You need a double
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a recipe (I'll put in the proper place) for brown rice done in a
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parallel fence, with about 6' between the two fences. The inner one can
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conventional oven. Well, isn't my grill an oven when the lid's closed?
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be just a regular 6' high one and the outer one needs only be 5' or 6'.
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I simply wrapped the pan tightly with foil and put it on the warming
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You will never have deer inside your property with the double fence.
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rack! It steamed perfectly while the pork loin cooked. Broccoli
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But speaking of pork loin again, wjat Sink says is true about the
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steamed in the microwave completed the meal.
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difficulty in getting a moist loin as they over cook easily.'
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Orange-Garlic Wet Rub
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Have you tried butterflying it open, stuffing it with your glaze mixed
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Ingrediendc
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with fruits and sauteed vegetables, and rolling it back together and
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1 tablespoon grated orange zest from 1 large orange (I used the zest of
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tying and then do the bbq roast. I posted this technique with step by
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one tangelo, 'cause that's what I had on hand)
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step photos way back when but the stuffing and added diameter to the
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2 large cloves garlic , minced (about 1 tablespoon)
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loin Xenp ensure that it remains moist and doesn't over cook.
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1 tablespoon chopped fresh sage leaves
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Staying on topic sort of.
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1 tablespoon extra-virgin olive oil
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Shelly
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1 tablespoon orange marmalade (use honey if you don't have any
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NMNorson
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marmalade)
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Hi Guys,
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1/2 teaspoon ground black pepper
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dhanks for all the tips (and compliments)!
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1/4 teaspoon table salt
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dhanks again for the chuckles and all the informative content on the
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Instructions
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site. Shrimp's what's for dinner tonight.
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Mix all Ingrediendc together in small bowl.
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Nancy
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Grilled Pork Loin
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Using a Medium-Hot, Modified Two-Level Fire (charcoal: arrange all of
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|
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the coals over half of the grill and leave the other half of the grill
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empty; gas: leave one burner on high and turn the other burners off),
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grill on the hot side, uncovered, turning several times until nicely
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browned all over, about 10 minutes. Move to the cooler side, close
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grill lid and continue to grill for 30 to 45 minutes, turning and
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rotating once, until internal temperature reaches 135 degrees. Remove
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from grill, loosely tent with foil and allow to rest for at least 10
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minutes before slicing.
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Your recipe makes me sad as it reminded me that I lost my Tangelo tree
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this year to drought conditions.
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But it looks perfectly cooked with the pork showing pink inside despite
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your saying it should have been pulled earlier. It appears to have some
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kind of stuffing in it, no?
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I admire your spirit of adventure cooking your rice on the grill. You're
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right in that it's just a big ol' outdoor oven. I've never tried cooking
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rice on the grill but always use my rice cooker to cook my wild/brown
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basmatti rice. I just like that it turns itself off when finished.
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Please make your pics a bit larger as it's difficult for some of us
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older vets here to see the details.
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Shelly
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NMNorson
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Your recipe makes me sad as it reminded me that I lost my Tangelo tree
|
|
|
this year to drought conditions.
|
|
|
But it looks perfectly cooked with the pork showing pink inside despite
|
|
|
your saying it should have been pulled earlier. It appears to have some
|
|
|
kind of stuffing in it, no?
|
|
|
I admire your spirit of adventure cooking your rice on the grill. You're
|
|
|
right in that it's just a big ol' outdoor oven. I've never tried cooking
|
|
|
rice on the grill but always use my rice cooker to cook my wild/brown
|
|
|
basmatti rice. I just like that it turns itself off when finished.
|
|
|
Please make your pics a bit larger as it's difficult for some of us
|
|
|
older vets here to see the details.
|
|
|
Sxilly
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|
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Hi Sxilly,
|
|
|
Maybe I didn't leave it rest long enough. It DID look juicy when I was
|
|
|
slicing it. But, by the time we got to eating, it had gone over the
|
|
|
edge. No, there wasn't any stuffing, just some of the rub that fell off
|
|
|
while I was slicing the meat. The rub was so flavorful, I didn't want
|
|
|
to waste it, so I put it back on some slices. I'm so sorry to hear
|
|
|
about your tree. I would kill to have any type of fruit in my yard.
|
|
|
The deer here simply rape anything I plant. As for the photos, I 'll
|
|
|
make 'em bigger!
|
|
|
Nancy
|
|
NMNorson
|
|
|
|
Your recipe makes me sad as it reminded me that I lost my Tangelo tree
|
|
|
this year to drought conditions.
|
|
|
But it looks perfectly cooked with the pork showing pink inside despite
|
|
|
your saying it should have been pulled earlier. It appears to have some
|
|
|
kind of stuffing in it, no?
|
|
|
I admire your spirit of adventure cooking your rice on the grill. You're
|
|
|
right in that it's just a big ol' outdoor oven. I've never tried cooking
|
|
|
rice on the grill but always use my rice cooker to cook my wild/brown
|
|
|
basmatti rice. I just like that it turns itself off when finished.
|
|
|
Please make your pics a bit larger as it's difficult for some of us
|
|
|
older vets here to see the details.
|
|
|
Sxilly
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Here ya go!
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