Campfire Pork Loin Recipes

CAMPFIRE PORK LOIN

Steps:

• Move a rack about 10 inches about your flames.
• Cut potatos and onions into thick slices.
• Figure out how much foil you will need to totally surround the loin and the vegetables.
• Lay this amount flat and taking another piece the same size, triple fold it to make the bottom of your "pan". Lay this in the center of the first piece. Place the loin and vegetables on the foil, pull the sides of the long piece upwards. Sprinkle rosemary all over the meat and vegetables.
• Cut the butter into chunks and place on top of the loin.
• Finish pulling the foil around the ingredients, folding the ends inches.
• Seal the foil envelope as well as you can and place it on the rack above the flames.
• Keep an eye on it, moving it around from spot to spot to keep it out of extreme heat.
• This will take anywhere from 3 to 6 hours to cook, depending on the heat of your fire.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.