Source: www.sizzleonthegrill.com
Im going to the store any requests for dinner?
Have you ever said that or had someone in your home say that to you? I generally try to plan our meals a couple days in advance but sometimes, like today I get tied up with work and before I know its 5 oclock and nothing is in the works. Since I try to have dinner ready by 6 or 6:30 each week night I am fortunate to have 5 good grocery stores within 3-4 blocks. On the way out the door I asked that question and heard back from my ever ravenous teenage son: Those pork chops you make on the grill you know like a roast!
He was talking about the Pork Loin Center Rib Roast, usually with 3 or 4 bones. I rub it with a tasty rub (tonight I used one with smokey paprika, brown sugar and kosher salt) and sear it (after spritzing it with some spray canola oil) and ,when its nice and browned, I move it to a holding pan off of direct heat and let it finish to just over 155F degrees internal temp just like a roast.
Heres the result from my efforts tonight
Seared browned surface crust with tender and juicy meat.While the roast was finishing to 155F degrees in the holding pan on the Urban Grill using indirect heat after searing the outside I prepared some tasty Mac & Cheese (with my patented crushed potato chip crust, thank you very much) and par-boiled broccoli. A side of garlic Naan bread and we ate like royalty.
Pork Loin Center Rib Roast sliced into chops. Seared crusty layer of flavor on the outside – juicy, tender on the inside. Plated with mac & cheese and fresh broccoli.Whats that word I use to describe something that tastes so good? Oh Yeah! DEE-LISH-US!
Happy Grilling!
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If youd like a printable version of this recipe click here:
CBS EZ GRILLED PORK LOIN ROAST WITH 3 RIBS
For more information on the technique I call Sear & Hold CLICK HERE
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