California Farm Whole Pork Loin

Name: How to cook California Farm Whole Pork Loin - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Half loin, 10 people, half pound each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Whole Pork Loin

We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone. Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people.

Ingredient

Food ration :

Half loin, 10 people, half pound each

Cooking time :

Prep 30 min, sear 10, grill 90 min, rest 10 min

whole pork loin, 10 pounds deboned, cut in two to make 5 pound loins

1 Tsp

granulated garlic per pound of meat

1/2 Tsp

flaked seasalt per pound of meat

1/2 Tsp

freshly cracked green peppercorns per pound of meat

1/2 Tsp

sweet red paprika powder per pound of meat

1/8 Tsp

dried truffle powder per pound of meat

. Chimney load of mesquite charcoal for grill

1 cup

Brabant potatoes per person

1 cup

Apple sauce per person

Cooking instructions

* Step 1

Remove spare ribs, remove tenderloin, set aside. Cut pork loin in half. Freeze one half. Make 2” criss cross cuts, 45 degrees,on fat cap to rub spices. Spray with olive oil first to make spices adhere. Bring to room temperature with spices on.

* Step 2

Light barbecue charcoals till white hot. Sear the meat five minutes over hot coals, meat side first, then flip to cap side down, sear till dripping fat flames the coals. Remove to indirect heat on grill, meat side up to check for doneness.

* Step 3

Half close grill vents, lower temp to 300F degrees, and cook the loin over indirect heat, till internal temperature is 140F degrees. My grill takes 90 minutes for a five pound loin. It is very important to cook pork at the right temperature to prevent trichinosis. If you do not have a thermometer, the loin is done when clear juice runs out of the top, view picture below. Place on cutting board under towel, rest fifteen minutes. The internal temperature will rise to 145F degrees.

* Step 4

Pork loin is very succulent and tender, it does not need to be cut across the grain. It can be cut in large steaks on the 45 degree diagonal, 7” long instead of 5”. Slice pork loin in 1” thick slabs, whole pieces to adults, end pieces to kids. Serve with apple sauce and brabant potatoes. Enjoy.

* Step 5

To save any leftover pork loin steaks, slice leftover grilled pork into 1” chops, shrinkwrap tightly individually and freeze. Good for a few months in the freezer.