Sweet & Spicy BBQ Pork Roast
Leave it to me to crave something off the grill on one of the hottest days of they year…100+ degrees. But when a gal wants some barbecue…shes gonna get it!
My husband often works outdoors and when it’s a scorching hot day, he comes home like a wilted flower and really doesn’t have much energy. When he’s like that he can’t even muster up the energy to put his swimsuit on and jump in the pool (which I would think would help perk him up). He just wants to stay put in the AC…and I really don’t blame him!
What I wanted this hot summer day was pork!
Lucky for me our Char-Broil Quantum TRU-Infrared grilll makes grilling easy! For most of our life together I prepped the food that was intended for the grill and he took care of the rest. However, since owning this grill I regularly take charge of the grilling! Especially if my husband had a hard & hot day at work. I have to say I have never been around a grill easier to light or easier to manage so finally I enjoy the grilling part of grilled food!
What I wanted this hot summer day was smoky and spicy pork – off to the market I went! The farmers market was at the end of their weekly 3-day run and lucky for me they still had one big juicy looking center cut pork loin roast – I’d been picturing pork tenderloin for some reason – but this would do nicely!
My son had one of his friends over who happens to be a rather picky eater and I totally enjoy getting him to try new foods…its like a sport for me!! Not only did he finally break down and try a slice of the pork…he asked for more! Then his mom asked for the recipe. I’m 3 for 3 in his last 3 visits (insert evil laugh here!!)
My husband was also crazy for this dish…kind of funny, since this was my first time preparing this cut of pork on the grill! He even said “honey…did you write down what you did??” I said “yes … it’s in my little notebook.” and he was like “OH good”!! I suspect he would have been happy to have this again the next day and THAT makes me happy!
Enjoy!! ~ Colleen
This pork dish can be spiced up or down, depending upon your personal tastes. Pork loin is lean and when marinated and grilled using the direct-to-indirect method/technique retains its juiciness while the outside has a spicy smoky crust!
Ingredients
- 2 1/2 - 3 pound center cut pork loin roast (or pork tenderloin)
- 1 TBS Kosher salt
- 1/2 tsp pepper
- 5 large cloves garlic, minced
- 4 TBS balsamic vinegar
- 2 TBS olive oil
- 2 TBS chili with garlic sauce (Asian section)
- 2 TBS honey
Instructions
- In a small bowl combine your salt and pepper. Rub it over your pork. Allow it to sit for 15 minutes. In a non-reactive bowl mix together your garlic, balsamic vinegar, olive oil, chili w/ garlic sauce and honey. Whisk until combined and marinate your pork for 2-6 hours, covered in the refrigerator, turning occasionally. When ready to grill, heat your grill on medium-high and grill for about 15 minutes direct heat, turning once and another 15 minutes indirect heat or until cooked through. (USDA 145°F) If your roast is thinner than the one pictured or you use tenderloins, it will take less time. While the meat is cooking, bring the reserved marinade to a boil for use as a sauce over the meat when serving.
Notes
If you want to make the spinach pictured, just grab a bag of fresh baby spinach, 1 TBS minced garlic, 2 TBS olive oil, 1/2 TBS balsamic vinegar, kosher salt and pepper. Saute garlic in the oil for about a minute, add the spinach and get it all wilted, add your balsamic, S&P and serve. It takes literally 2 minutes to make and is de-lic-ious!
This recipe created for Char-Broil by Colleen Kennedy – “Souffle Bombay”
I can’t wait to try this. I have a question – is it best to slow grill the pork (meaning very low heat) for a longer time or med. grill it as your recipe suggest? I have a buddy that cooks pork in the oven at 200 degrees for hours – wow is the only thing I can say. However, it did not have that WONDERFUL grill taste. I’m open to learn from the best – that be’n you. Thx good buddy, BB
Billy Bob…sorry I missed your comment and haven’t responded sooner.
The cooking temperature is a variable to consider based upon the cut of pork and the desired end result. A pork shoulder has a couple different types of muscles in it, as well as connective tissue and fat ribbons. Cooking low and slow has been a traditional way to ensure that fat and connective tissue (collagen) break down and infuse into the meat. Cooking to an internal temperature of 145F – 160F will produced a firmer pork roast with the fat and collagen intact, and you would most likely slice it into serving sizes or for a sandwich. I like mine sliced and served with mashed potatoes and pan gravy thank you!
A cut like the pork loin (different than a tenderloin) is leaner and may also be cooked low and slow but I would recommend brining it first to ensure it doesn’t dry out. My preferred method for this cut is grilled on grates that are about 500F and brown the outside, wrap in foil and finish off of direct heat to an internal temperature of about 145F to 160F degrees.
z’at help?
BTW for more involved discussions like this head over to the Char-Broil LIVE Community Forums and meet other folks like you with questions and experiences to share and learn from.
~ Welcome to the Cookout! Barry ‘CB’ Martin