A question about a recipe: Grilled Pork Loin with Garlic
I don't have access to a grill or any comparable 'open flame' cooking. I generally try to imitate grilling with some combination of using my broiler and my Cuisinart 'griddler' but I'm not sure how to replicate the effect of "indirect heat" in this recipe. Would a foil tent do any good? What are your recommendations?
Recipe question for:
Grilled Pork Loin with Garlic
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Thank you for reporting back with the results and congratulations on a successful experiment.
Thanks for all your input!
A slow cooker is one of many ways one could prepare a pork loin roast but it wouldn't produce the results Phillip is looking for. A broiler is essentially an upside down grill and will get him where he wants to go -- including the smokiness which can be accomplished in several ways.
Well put. But doesn't *every* recipe call for a beer (or something similar)?
Carl Weiss http://mancavemunchies.com
I agree with pierino that "slow" is a good thing for a roast; pushing too much heat will overcook the outside before the inside can come up to temp. This is especially important with a lean cut like a pork loin. After giving this subject a lot of thought, two suggestions come to mind:
After browning, you might consider switching to moderate oven heat. I don't know if that's really necessary though. Roasting over open coals is a time-tested technique although it would have certain advantages such as saving energy and keeping the kitchen cooler. But if you can't get enough distance from the heating element, you might have to in any case.
Allow the meat to sit at RT for 2 hours after prepping to give the inside a head start.
Indirect heat is another way of saying back off from the heat source. I think you could do perfectly well by just regulating the distance to the broiler element. Tenting would just "foil" your attempts to sear the roast.