Thursday, September 26, 2013

Parmesan Crusted Pork Loin


Growing up, I was never much of a pork eater. Unless of course, it was next to my morning omelette or attached to a baby back rib bone.  Back in the day, Betty Crocker told Grandma and Mom that all pork needed to be cooked until the internal temperature was the same as the sun. This resulted in "Sahara Desert" like pork chops and loins. (Just a tad dry)  Sorry Mom.  It wasn't until I attended a BBQ cooking class taught by Konrad Haskins that I learned how to prepare pork loin and tenderloins on the smoker/grille. Ever since this great day, I have smoked or grilled pork at least once a week.  Love me some pork!

Ingredients:

  • Pork Loin or Tenderloin
  • Italian Dressing
  • Salt/Pepper/Chipotle seasoning Mix
  • Parmesan Cheese

Directions:

Marinate the pork for at least 4 hours in Italian dressing. I went overnight, because I had nothing better to do. Preheat the grill or smoker to 275 degrees. I like using sweet woods for smoke flavor with pork. I went with apple wood on this particular cook.  While the grill is heating up, remove the pork from the marinade and sprinkle with the seasoning mixture. Be generous as this is a good sized piece of meat. I went equal parts Salt/Pepper and my new favorite spice, Southwest Chipotle Seasoning. It's made by Tone's and can be found at most grocery stores. Greatness!!!!

You can cook this right on the grill grate or spin it on a rotisserie. I went with the rotisserie this time because I'm easily entertained by a rotating hunk of meat and I love my Cajun Bandit. :)  If you do not have a rotisserie, you can cook it on indirect heat and you will be fine. Once she starts spinning, you can kick back and enjoy a cold beverage and cigar.


This will only take about an hour for a loin and 30 minutes for a tenderloin. We are looking for an internal temp of 140-145. It wont take long. Once the temp gets to about 130, it's time to start sprinkling on some parmesan cheese.  I added more cheese every 5 minutes until it reached 145 degrees.  It had become nice and crusty by then, but still had some layers of soft and gooey cheese.


Once it hits 140-145, its time to remove it from the grill and let it rest.  I tented the loin for about 15 minutes and couldn't wait any longer. It was time to slice. This was JUICY!!!!!


This is a great piece of meat and super juicy. It's great on it's own but also makes an outstanding sandwich. This is a quick and easy smoke and won't take all day. Let me know how you like it.  Thanks for stopping by.


4 comments:

  1. Perfect! Pork loins are perfect for the rotisserie. Nice to see that Cajun Bandit getting put to proper use!

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    Replies
    1. This loin turned out great. The cajun bandit is a must have.

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  2. You seriously need to open a restaurant! Beautiful pictures and the food looks amazing!

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  3. That is delicious looks like very nice one pot meal.It look yummy! I think I can successfully do it.

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