Wood Grilled Boneless Pork T Bone Recipes

PORK LOIN ROAST ON A TRAEGER GRILL

Steps:

• Place your pork loin roast, diced Vidalia onion, and minced garlic cloves into a large sealable Ziploc bag.
• Take out a large mixing bowl and add into it the premium German lager, organic single-source locally harvested bees honey, Dijon mustard, caraway seeds, and dried thyme.
• Mix these ingredients together thoroughly with a metal whisk until a smooth and even marinade forms.
• Once you are done, pour all of the marinade liquid into the Ziploc bag containing the pork loin roast.
• Allow the pork to marinate overnight or for at least 8 hours.
• Take the pork out of the Ziploc bag along with the onions and garlic.
• Rub the meat down thoroughly with the dry seasoned pork rub so that the entire surface area is covered.
• Place the seasoned pork, onions, and garlic into a large roasting pan.
• Pour all of the marinade into a saucepan and bring these ingredients to a boil over a medium heat setting.
• Reduce the marinade liquid by approximately half.
• Fire up your Traeger grill on a smoke setting.
• Be sure that the grill lid stays open until your fire is going.
• Set the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
• Let the grill preheat for 10-15 minutes.
• Slide your roasting pan on to your Traeger grill grate.
• Allow the meat to roast uncovered, with the fat side pointed up.
• Cook the meat for one hour.
• Once the hour has elapsed, carefully pour the reduced marinade over the top of the pork loin.
• Allow the meat to cook for another 30 minutes to an hour, occasionally basting the meat with the marinade.
• Once your pork has attained an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius you can remove it from the grill.
• Use a meat thermometer to check it out.
• You can begin cutting the pork loin after it has cooled for approximately 10 minutes.
• Garnish the meat with any liquids or juices still in the roasting pan.

WOOD GRILLED BUFFALO TENDERLOIN WITH WILD MUSHROOMS AND PORT WINE SAUCE

Steps:

• Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes. Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper to taste, strain through a fine-mesh sieve. Keep warm.
• Preheat oven to 350 degrees F.
• Place shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme and parsley and season with salt and pepper. Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes, until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add butter and mash with a potato masher.
• In a small saucepan, bring 1/2 cup half-and-half to a boil. Add to the potatoes, stirring gently until the desired consistency. Do not over mix the potatoes. Season with salt and pepper. Cover and set aside.
• Preheat a large saute pan on medium height heat. Add oil and saute mushroom for 2 to 3 minutes. Stirring often. Once mushrooms become tender add garlic. Saute for 1 minute. Set aside for platting. Mushrooms maybe sauteed a day in advance.
• Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add blue cheese and blend with a hand held blender prior to serving.
• To assemble preheat the grill. Season buffalo with salt and pepper and place on the grill. Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the blue cheese cream until nice and frothy, and then spoon over buffalo.

MARINATED AND GRILLED BONELESS RIB ROAST OF PORK FOR BURRITOS

Steps:

• Peel and mash the garlic. Sprinkle garlic with the salt and chop to a fine paste. Mix well in a small bowl with the paprika, cayenne, cumin and oregano. Nick the rib roast in 8 places or so to allow the marinade to penetrate. Spread the marinade over the roast, cover, and marinate for 48 hours. When ready to prepare burritos, grill the roast until just past pink. Slice thinly.;

GRILLED BONELESS PORK CHOPS RECIPE

Steps:

• Preheat grill to 350 degrees.
• Mix rub ingredients together in small bowl.
• Sprinkle pork chops with rub and massage into meat on both sides.
• Let pork chops rest for 5 minutes.
• Place on grill and grill 6-8 minutes on each side.
• Remove from grill when pork reaches and internal temp of 145 degrees. Cover with foil, let rest 5-10 minutes before enjoying. This will let the fibers of the meat relax and give you that juicy, tender pork chop you want!

WOOD GRILLED BONELESS PORK "T" BONE

Steps:

• Prepare the grill for cooking over direct heat with medium-hot charcoal.
• Lightly oil the grill rack and grill the "T" Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
• Roast all the bones and vegetables in a 400 degree F oven for approximately 20 minutes, or until brown.
• Remove the bones from the roasting pan, discard the grease, and deglaze with the wine. Combine all ingredients in large stock pot except for salt and pepper. Skim the impurities from the top of the stock, as needed. Cook at a simmer for 6 to 8 hours. Strain and reduce to desired thickness. Season with salt and pepper.
• Heat the grapefruit juice in a small saucepan over medium heat for 2 minutes. Stir in the lecithin and soy milk. Add the 3/4 cup stock, sour cream, and salt. Bring to a simmer. Froth the sauce with a hand blender. Season with additional salt, if needed.
• Preheat the oven to 425 degrees F.
• Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
• Place the beets in a small pot; reheat with the remaining olive oil, orange juice, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a heavy large skillet over medium heat. Add the sliced fennel bulb, crushed fennel seeds, and garlic, stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until the fennel is tender but not brown, stirring often. Remove the pan from the heat and deglaze with Pernod. Add heavy cream and puree the mixture. Strain and let steep about 20 minutes.
• Place the potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
• Add fennel mixture and butter to potatoes and mix until creamy. Season with salt and pepper. Add spinach puree just before serving, adding color to the dish but not to overpower the fennel.