RECIPES FOR PORK LOIN ON THE GRILL RECIPES

Steps:

• 1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
  2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
  3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
  4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
  5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
  6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
  7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
  8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
  9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
  10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
  11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
  12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
  13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

Steps:

• Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
• Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
• Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.