Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: mrbbq on January 23, 2018, 03:38:31 PM
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Apricot-Citrus-Ginger Pork Top Loin Roast
There’s more to a hog than ribs, shoulders, and hams. Pork loin roasts (not to be confused with pork tenderloins) are a great value, and provide lots of options for leftovers. Not only that, they also cook up faster than the cuts mentioned above. This week’s “Tasty Tuesday” recipe focuses on Pork Top Loin Roasts with our Apricot-Citrus & Ginger glaze.
Ingredients:
1—2 to 4 lb. top loin pork roast—fat cap left on.
Glaze Ingredients:
1/4 cup apricot jam or preserves
2 tsp. water
1 tsp. ground ginger (or 1/2 tsp. freshly grated ginger)
1/2 tsp. orange zest
1/2 tsp. lemon zest
Rub Ingredients:
2 Tbsp. brown sugar
1/2 Tbsp. sea salt
½ Tbsp. black pepper
2 tsp. garlic powder
1 tsp. mustard powder
Preparation:
Rinse and dry the pork roast. Trim fat to uniform thickness. Do not trim off all of the fat!
In a bowl, all of the rub ingredients and mix thoroughly. Apply rub evenly to the entire roast.
Cooking:
Start your MAK and leave on SMOKE. Allow the grill to come to temperature. Place the meat probe into the center of the roast. Plug probe into Pellet Boss® and set probe alarm for 155F. Place roast on cooking grate and smoke for 2 hours. After the smoke session, raise the grill temperature to 350F and continue cooking the roast until your internal meat temperature is 155F.
Meanwhile, to make the glaze, add all ingredients to a glass bowl. Add the 2 tsp. of water and mix thoroughly. Place bowl in microwave oven and warm up for 2 minutes. (You may need to stir the glaze and heat for an additional minute in order for the apricot preserves/jam to liquefy). Set aside.
Once roast is cooked, remove and allow to “rest” for ten minutes. Briefly re-heat the glaze for 15 seconds in the microwave and brush onto the top of the roast. The remaining glaze can be used as a dipping sauce if desired.
Cut the roast into half-inch thick slices and serve.
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Gorgeous color on that roast. I think I'm going to mod that glaze for peach preserves (got a jar from a local farmer's market sitting in my pantry). Nice cook!
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Bookmarked.
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Looks great!
Thanks always looking for new ways to cook a loin. :thumbup:
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I agree pork roasts are great BM
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Ginger and Apricot...hmmmm - Bruce, that 's sound almost as good as Ginger and Mary Ann! :D :D :D
Love this recipe. Know we will be making it soon.
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Tee Square---too funny!
UWFSAE---yes, peach would also be great. We had the jar of apricot in the pantry, so used what was at hand. You could actually use any sort of fruit preserves or marmalade as a substitute for the apricot preserves. Give it a try and then let us know what you think.
I went a little overboard with the orange zest, so I reduced the amount in this recipe. Also, the lemon zest would add a nice, spicy component to the flavor profile.
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That looks delicious Bruce! Will have to try that :thumbup:
Jeff
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Peach and apricot go perfect with BBQ.......................
oh..............MaryAnn :)
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Looks Perfect ! :thumbup:
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Hey at Tee's age Mrs Howell ;) ;) ;) ;) ;) ;)