Pork Loin – Herb and Garlic infused

Pork Loin is a beautiful cut of meat and there is no better way to cook it than roasting it on the barbecue. Scoring and brushing the fat with a herb and garlic infused oil will pack the meat full of flavour and help the fat crisp up.


2lb Pork Loin (Make sure your butcher leaves a layer of fat on the roast)

100ml Vegetable Oil (Or any other oil with a high smoke point)
1 tbsp dried Rosemary
1 tbsp dried Thyme
1 tsp Finely chopped garlic

Lift your Pork Loin out of the fridge to let it come up to room temperature. While you are waiting, add the Oil, Rosemary, Thyme and Garlic to a pestle and mortar. Grind all the ingredients together, smashing the herbs and garlic to allow their flavours to combine with the oil. Leave for 15-20 minutes at room temperature to allow the oil to infuse.

Light up 3/4 of a chimney starter of briquettes and pour them into one side of your barbecue giving you an area of indirect heat. Place the cooking grate on the grill and close the lid to allow the temperature to settle. You want to roast the Pork Loin at around 170-180°C as it is a lean cut of meat so you do not need to render a lot of fat by slow cooking.

While your temperature is regulating, take a sharp knife and put deep scores into the fat on top of the Pork Loin. Make sure you slice all the way through to the meat as this will allow the flavours to penetrate the meat. Season the meat generously with salt and pepper then rub the infused oil mixture into the fat. Make sure you get the oil and herb mixture into the scores as this will help your fat to crisp up.

Place a roasting tin on the indirect side of the grill and place a roast holder inside it. Place the Pork Loin of the roast holder and add about 1 cup of boiling water to the roasting tin. This will help keep the meat moist while cooking. Put the lid on the barbecue ensure both top and bottom vents are fully open.

You are looking to achieve an internal temperature of 72°C before removing the meat from the roasting tin and searing it on all sides over the hot coals to give you a golden colour all over. This normally takes about 90 minutes but this can vary from cook to cook.

Allow the meat to rest for about 30 minutes before carving into 1/4 inch thick slices. Pork Loin makes a great traditional roast dinner however it is an inexpensive cut of meat so the short cook time makes it a perfect candidate for a week night BBQ dinner!

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