Pork Loin Roast

[Squatchsker]

So we processed 2 whole loins this weekend and one of them instead of freezing we decided to do a bag marinate. Kind of like the pre-seasoned ones you see in the market.

2 Lb roast.
2 tbsp balsamic vinegar
1 tbsp liquid smoke.
2 tbsp EV Olive Oil
Couple of good shakes of cajun seasoning
1 tbsp of minced garlic
Coule of good shakes of black pepper.

After sealing it I rubbed it and shook it to insure the spices got all around. Looks like good.

I plan on searing it in a HOT pan all around then putting it on the grill to finsh on low heat.

I will let you know this weekend how it turned out as it is sealed and resting in the refrigerator.

 

[MotorCityRed]

Sounds good, while camping this summer I cooked one over the fire covered. Put seasoning/Honey Whiskey and a beer. Then finished it off over the fire. Turned out great very tender, not dry and great flavor. Took a while but time went fast with the Honey Whiskey in hand! Good Luck!

 

[Squatchsker]

I will give you a picture. 3 days to go and that baby is going to light up my life. It will give me hope, to carry on.

 

[Squatchsker]

Success. I will post a pic of when I was searing the sides. Had a little accident with the hot oil right after so my willingness to take pics kinda went away. My left hand is polka-dotted today. But, the roast was freaking fantabulous.

 

[MotorCityRed]

Very nice, will you recover?

 

[Squatchsker]

I have recovered. On to the next.........cleaning out the garage this week, so there probably wont be anything special for awhile.