Thursday, June 30, 2016

BBQ Pork Roast

I bought a small pork loin roast so I could feed a guest and have some left for the dog. It was hot and I didn't want to start the oven so I fired up the BBQ. Mine has 4 burners so I turned on the two end ones and brought the temperature up to 400F. 

BBQ Sauce

2 tsp salt
2 tbsp molasses 
2 tsp dijon mustard
olive oil

I actually put the salt directly on the meat then brushed the sauce on and then remembered it needed olive oil so I brushed olive oil over the sauce. The molasses mustard mix was thick enough that it worked doing this. The outside was coated with oil so it wouldn't stick to the BBQ. It didn't.

I put it in the centre of the BBQ, stuck a meat probe in it and closed the lid. I turned it every 20 minutes and it was done in an hour and a half. I took it off the grill, wrapped it in foil and let it rest.

New potatoes with butter and salt. Nothing difficult there.

Cauliflower with lemon butter and fennel. I chopped up the fennel about 15 minutes before using it and I couldn't taste it. I haven't had a lot of luck with fennel and it's been growing wild all over the neighbourhood. I got this from one that's blocking the back gate beside the garage.

I steamed the cauliflower, cooled it under cold water, then drained it. A slab of butter in the pot and back on the heat to melt. Heat it up and put the cauliflower back in. Reheat the cauliflower in the butter with some salt. Just before serving add fresh lemon juice. Top with fresh chopped fennel and serve.

The pork was absolutely amazing. The potatoes and cauliflower were good. I like the anise flavour in fennel but it doesn't seem to last.

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