RISE AND SHINE KAUT43 OKC
If you ain’t grilling this July 4th then you ain’t…. Well, then you aren’t ITK’ing it right.
Don’t get me wrong. I love firing up a charcoal grill on any given summer afternoon, throwing on some burgers, chicken, and hot-dogs, just like God intended. BUT, on the 4th of July… the day we celebrate our independence from the tyrannical rule of one man and his government…(cough)… and our inalienable independent rights to Life, Liberty, and the Pursuit of Happiness… it’s time to give that “basic” grill and upgrade.
Grilling whole cuts of meat is classic. Grilling pork loin is a delicious and sometimes welcomed surprise to any guest or large gathering. Now one thing to keep in mind we are grilling whole center pork loin.. not pork tenderloin. There is an obvious size difference and also dining experience.
One thing about a center pork loin is that you have the added benefit of rich sweet dark meat on the outside of the center portion of the loin. The dark meat tends to be more tender and juicy, while the center portion is a whiter dryer muscle. To help with flavor and juiciness I have chosen to “marinade” the loin. You may also BRINE the loin if that;’s your thing… also increasing the juicy factor and flavor.
There's a lot to this weeks recipe, three parts to be exact, so I will just say… wishing you and yours a very HAPPY 4th! Start warming up those grills!
Grilled Rosemary Pork Loin -serves 6 to 8
4-5 pound boneless center pork loin
1/2 cup whole fresh garlic
1 whole large lemon, quartered
3 tablespoons fresh Rosemary, lightly chopped
2 tablespoons fresh parsley, lightly chopped
1/2 cup Extra Virgin Olive Oil
3 tablespoons In The Kitchen With Scotty “The Roast Beast Seasoning” + extra
- Remove your whole center pork loin… remember this is WHOLE PORK LOIN, not a PORK TENDERLOIN. There is a big difference, namely on the size. Trim the pork loin of any of the sinewy “silver skin” or connective tissue (or have your butcher do it for you). This is chewy and inedible. You do however want to keep the fat… fat is good!
- In a food processor add the 1/2 cup whole cloves of garlic. Yes, this seems a lot… but so? Add the quartered whole lemon… try to remove as many pips as you can. These tend to have a bitter taste that may transfer in the marinade. Add the rosemary and parsley too along with the ITK Roast Beast Seasoning. You may substitute kosher salt and black pepper to taste. Pulse the processor to break up the garlic and lemon a few times. Run the processor to make the mixture a paste. Pour in the olive oil while running to finalize the marinade. In a large 9x13 pan, coat the pork loin on all sides with the marinade. Cover and place in the fridge for 3 hours to overnight.
- Prepare your outdoor grill by turning it on full blast or building your coals and preparing the fire. When ready scrape and prepare the grill by oiling the grate.
- Remove the pork loin from the fridge while the grill is heating and being prepared (at least 30 minutes). When the grill is ready, hot and at 400 degrees Fahrenheit, remove the pork loin and place it on the grill fat side up. Excess marinade clinging on is nothing but added flavor. “Brown” each side of the roast around 10 minutes and seasoning with extra Roast Beast or your own salt and pepper blend.
- Using a large sheet of aluminum foil place the pork loin in the center once browned all over. Cover and seal the roast in the foil. Turn the grill’s heat down, or raise the grill rack so that internal temp is 300 degrees. Cover the grill and let the roast cook slowly at least 45 minutes to one hour. The center internal temperature of the roast needs to be 145 degrees
- You may remove the roast from the foil and place the roast back on the grill to char some more. Remove from the grill to let the roast rest before slicing. Keep covered to ensure the roast stays warm.
Grilled Corn On The Cob With Basil-Chive Butter
6 ears fresh sweet-corn on the cob in the husk
Pan large enough with cold water
8 ounces salted butter, softened
2 tablespoons chopped fresh basil
2 tablespoons minced fresh chive
1-2 teaspoons In the Kitchen With Scotty “Cook’s Line Seasoning”
- Peel back the husk of each fresh ear of corn. Remove the corn silk and discard. Reform the husk around each ear of corn.
- In a large “Stopped” sink or pot, add cold water and 2-3 tablespoons of Kosher salt. Add the ears of corn and let them soak 20 minutes.
- While the corn is soaking lets make the Basil Chive Butter that we are going to slather on after grilling. When the butter is nice and softened, micx with a spoon until nice and creamy. Add the chopped and minced basil and chive, along with the Cook’s Line Seasoning to taste. Mix until everything is evenly incorporated. Chill or let the butter set out until ready to use.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- Be sure to slather lots and lots of the basil-chive butter onto your corn… I mean, I want to see shiny greasy mouths and lots of smiles!