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Primo Grill Recipes |
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Whole Pork Loin |
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#1 What you see here is a whole pork loin that I cut 4 choice butterfly chops off of, then cut off the opposite(small end), then the medium middle I just split down the middle. Follow me down and I will show yall how to mate pork. |
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#2 Here you see the small end and the split middle piece. Guess what's next? Could it be,,,, buttermilk, mustard, balsamic vinager and more seasonings???? Yes. |
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#3 All covered in the magic goop, then lay your bacon out like this and get ready to incase the pig inside pig. Bacon wrapped pork loin is always a hit, plus it is protected from the heat so you can cook the heck out of it and still visit with guest. |
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#4 Everyone always wants to know how to wrap meat in bacon without wrestling with it on the floor. This is the way I start mine. |
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#5 Toothpicks will temporarially hold the bacon in place until you can do a simple wrap and tie with cotton twine. |
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#6 See, it don't have to be pretty. You are just covering 99% of the lean pork with bacon so you can cook it without drying it out. Brining the loin first is also a most excellent thing to do. Today,, I'm in a hurry so I didn't brine. All that is left is some resting time in the fridge with a plastic wrap covering. |
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#7 Last pic shows it done and ready for a 24 hour rest in the fridg. Note the spreadout piece I started with is now a neat, contained, compact piece. The bacon should be used to hold and support the loin piece, then the string will add a little support, then the plastic wrap pulls it tighter together. It is dry seasoned, coated with buttermilk/mustard mixture, sealed up with bacon, bacon wrapper is tied in place, toothpicks are removed, then the chunk of hog is wrapped in plastic wrap to prevent drying and also acts like a disposable marinate container. Try it. You won't cook pork loin any other way again.
K.O.C @ Primo Forum |
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#8 Here are 4 butterflied pork chops as they went on with the bacon wrapped pork loin which was up to about 140 internal at this time. |
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#9 See the difference between the butterfly below (ummmm) and the bacon wrapped at the top. Bacon wrapped was about 3 times more tastier and more tender. The bacon wrapped is a keeper. Trust me folks. Don't waste good pig. Wrap in in bacon and cook the heck out of it. 155 is more thanplenty for internal temp.
K.O.C @ Primo
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