The trick is to smoke the meat and not make the meat smoke

DEVILLED PORK LOIN

  Date: December 05, 2009
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Info
The genesis of this recipe was my purchase of a wire-mesh grill pan at Williams-Sonoma last summer. I got a mailing about the pan and what helped seal the deal was the video for a recipe using this pan to grill roast a pork roast and some veggies. By waiting till Winter I had to substitute Sweet Onions for Spring Onions and had to put up with some moderately heavy snow, but the results were worth the wait. The roast is marinated overnight in a dijon mustard & Worcestershire sauce based marinade, which is where the deviled part of the name comes from. The potatoes & onions are cut up and the potatoes are parboiled. The veggies are placed in the pan and get seared along with the roast using direct medium high heat. After the veggies are seared, the pan is moved to the middle of the grill and the cooking method becomes indirect medium-high heat. The roast is placed in the pan bone side down for the first half of the 90 minute cooking time, and finished bone-side up. The roast turned out to be moist and very flavorful due to the spicy marinade. My mother made some Memphis chopped coleslaw which is also dijon mustard based and was a perfect pairing with this recipe. This deviled pork loin & veggies recipe is relatively easy to make and cook, but provides a lot of bang for the buck.
Recipe Source:
Alt image
Meathead
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • W-S Wire Mesh Grill Tray
  • Maverick ET-72 Remote Read Thermometer