Smokey Barbecue Pork Loin
Servings: 4
Ingredients:
2 lb (1 kg) single center loin pork roast
4 oz (125 g) prosciutto or thinly sliced smoked ham
2 cloves garlic, minced
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) dijon mustard
2 tsp (10 mL) chopped fresh rosemary (or 1/2 tsp/2 mL dried rosemary, crumbled)
1/2 tsp 2 mL) pepper
Preparation:
Slice lengthwise down middle of roast almost all the way through. Repeat down both sides of roast; set aside.
In bowl, whisk together garlic, oil, Dijon, rosemary and pepper. Brush half all over cut side of pork.
Cover with prosciutto slices. Roll up and tie at both ends and in centre with wet kitchen string. Brush outside of roast with mustard mixture.
Heat barbecue over high heat. Brown roast on all sides. Turn one side of barbecue off and turn other side down to medium. Place roast on unlit side of barbecue. Close lid and cook for about 1 hour and 45 minutes to 2 hours or until meat thermometer registers 160°F (70°C).
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.
Additional Information
-
Oven Roast Variation: Cook roast on rack in 325°F (160°C) roaster for about 50 to 60 minutes or until thermometer registers 160°F (70°C).
Tags:
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