Pork Loin In A Rosemary Jacket

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A creative assistant suggested the idea of a grilled pork loin wrapped in fresh herbs. After trying many versions, the best turned out to be one in which a boneless loin is split and filled with chopped herbs, orange peel, and garlic. The pork is then brushed with mustard, covered with rosemary and thyme sprigs, and tied. During the grilling the herb jacket slowly becomes charred, producing a pleasant fragrance, while keeping the meat beneath from drying out. For serving, the sprigs are removed and the meat carved. The pale white slices, with distinctive lines of filling running through the centers, are exceptionally moist and tender. This roast is delicious served warm or cold.

Ingredients

• 1   2-pound boneless center-cut pork loin, about 8 inches long and 4 inches in diameter
• 3   large navel oranges
• 1   tablespoon chopped garlic
• 1½ teaspoons chopped fresh rosemary, plus 10 to 12 long sprigs
• 1   teaspoon chopped fresh thyme, plus 10 to 12 long sprigs
• Kosher salt
• Coarsely ground black pepper
• ¼  cup whole-grain Dijon mustard
• Vegetable oil for oiling grill rack

Directions

1. Place the roast on a work surface, and with a sharp knife held parallel to the work surface, make a slit ¾ of the way through the center of the roast.
2. Do not cut all the way through.
3. Open the meat out like it was a book and set aside.
4. Grate enough zest from the oranges to yield 1 tablespoon and place in a small bowl.
5. Juice the oranges.
6. Add the garlic, chopped rosemary, chopped thyme, ¼ teaspoon salt, and several grinds of black pepper to the bowl with the orange zest.
7. Mix well.
8. Spread the mixture on one side of the opened meat and then close.
9. Brush the entire outside surface (top, bottoms, sides, and ends) of meat with mustard.
10. Encase the roast alternately with rosemary and thyme sprigs, leaving the short rounded ends uncovered. (The mustard will help the herbs adhere to the meat.)
11. Tie the roast with twine at 1-inch intervals.
12. Place the roast in a large self-sealing plastic bag and add the reserved orange juice.
13. Refrigerate, turning several times while marinating, 6 hours or overnight.
14. An hour before grilling, remove meat from the refrigerator and bring to room temperature.
15. Pour marinade into a small saucepan and boil over high heat for 5 minutes.
16. Set aside for basting roast.
17. Oil a grill rack and arrange 4 to 5 inches from heat source.
18. Prepare grill for a medium fire (medium temperature).
19. Grill roast, covered with the lid of grill.
20. Turn and baste the roast often with the reserved marinade as this will keep the herbs and the string from burning.
21. Grill until an instant-read thermometer registers 160 degrees F when stuck into the thickest part of the roast.
22. Grilling time should be 55 to 70 minutes or longer. (You may need to start the fire a second time if using a charcoal grill.)
23. Remove pork loin and let rest 10 minutes.
24. Then cut string and remove herbs.
25. Slice into ¼- to ½-inch-thick slices.
26. Arrange overlapping slices on a platter and salt lightly.

YIELD: SERVES 4 TO 5