Spit Roasted Whole Pork Loin With Fresh Rosemary and Garlic |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 1 |
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Ingredients:
15 pounds pork loin -- chine bone out, rib bones in |
1/2 cup coffee |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
---dry rub No. 12--- |
1 clove garlic -- roasted, minced |
2 tablespoons minced celery |
1 tablespoon ground pepper |
1 tablespoon fresh thyme -- minced |
1 tablespoon brown sugar |
1 cup fresh rosemary -- minced |
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Preparation / Directions:
Make a pocket through center of loin. Work 1 tablespoon of the dry rub through loin and rub the outside with the rest. Rub well. Let sit tightly covered for 30 hours in the refrigerator.
Put loin on spit with a drip pan and heat grill to 350F.
Cook for 45 minutes, reserve juices.
De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.
Serve with sliced pork loin.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3641 )
See the "Rubs and Spices" recipe collection for GRILLIN' and CHILLIN' Dry Rub
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