Barbecued Pork Loin
As I was about to cook this beautiful frenched rack of pork in the oven like I normally do (see various other porky entries in this blog), the idea of cooking this over indirect coals hit me like...well, a pile of coals!
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Using my favorite Rosemary Pork Loin recipe, I slathered the fat side with a combination of dijon mustard, olive oil, fresh garlic, fresh rosemary, lemon juice and a good amount of coarse salt and cracked black pepper.
Placing the pork in a rack above a foil pan, I positioned it on the grill rack between two piles of coals. After about an hour and half, I moved the roast into a 325 degree oven to finish, pulling it after the temperature reached 140. It sat for about half an hour before carving. The results were delicious, moist, and juicy!
