Monday, June 8, 2009

Smoked Rosemary Garlic Pork Loin with Grilled Vegetables

In a mortar and pestle, combine Salt, Pepper, Rosemary and Garlic.

Crush to a coarse Paste.

Add some Extra Virgin Olive Oil and continue till smooth.

Carefully Butterfly the Pork Loin. Start by slicing into the center stopping about an inch from the other side

Lay the Loin open and cut a pocket from the center out into each side.

Rub Herb mixture into pockets and center of Loin. Tie and rub remaining Herb mixture on the outside.

Grill Onions, Bell Peppers (red, yellow, orange and green), Zuchinni, Asparagus, Endive, Mushrooms and Tomatoes. While grilling, veg should be brushed with Olive Oil and lightly seasoned with Kosher Salt & Fresh Ground Pepper. Lightly drizzle with 2 TBSP Balsamic vinegar and allow to come to room tempeture. Taste then reseason as necessary.

Smoke Loin on Barbque until internal temp reaches 170... This one took 2 hours.

Serve slices of Smoked Pork Loin with Grilled Baguette topped with Herbed Goat Cheese and Grilled Vegetables. A fresh squeeze of Lemon sets the Veg off quite well!
In addition, any leftover grilled Vegetables will make an amazing Vegetarian Sandwich, just use a baguette spread with Goat cheese and top with grilled Vegetables. Its delicious!

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