This is my adaptation of Bobby Flay’s Beef tenderloin. The original recipe can be found here. I did not deviate much from the original except for the cut of meat and the equipment that I used to grill.
1 Pork Loin (approx 5 lbs)
8 Scallions
2 Habanero Peppers
1 Ginger root (approx 4 inches long)
1 Navel Orange
1/2 Cup Canola Oil
Sea Salt
Pepper (freshly ground)
Loin Prep
Trim the fat off of the back of the loin. Using a large butcher knife, slice some small pockets into the loin to receive the spice rub. Salt and pepper all sides of the loin.
Jerk Rub
Add all of the following to a food processor:
Cut the greens off of the scallions and chop coarsely.
Peal the ginger root, then coarsely chop.
De-seed the habaneros. Coarsely chop. Then wash your hands well!
Jest and then juice the orange.
Season with salt and pepper.
Add about 1/4 cup of the oil.
Start the food processor and then incorporate the rest of the oil. Blend until this forms a thick paste. Put the pork loin in a large resealable bag and pour in the marinade. Work the marinade into the pork. Put this in a dish (in case it leaks) in the fridge for at least 4 hours (overnight is ideal).
Grill Setup
I used my Big Green Egg for the grilling / roasting. Set it up for direct grilling at the lowest grate position (if you a rig with multiple positions). I used regular lump charcoal, with a handful of apple wood tossed on top of the hot coals. Put the meat on, close the lid and leave the bottom wide open and the top cap off until the BGE reaches 450*F. Then stabilize temperature.
Leave it alone!
You want a nice crust to develop on the bottom side before you flip it. Once it is charred, flip it over to the other side. Let a crisp char develop on that side as well. Watch your grill, if the flames start to subside due to the lid being closed, open it up and let it breath. Once you have a nice char on both sides, close the lid and keep the temp at 450*F. Continue to roast until the internal temp reaches approx 135*F (it will cook itself up to the 145*F target after you pull it off of the grill). Total time on the grill will be 30 – 40 minutes.
Give it a rest!
Pull the meat off of the grill and resist the urge to cut into it. You want it to rest for around 10 minutes after coming off of the grill. This will keep the juices locked into the meat. Once you’ve given it time to rest, slice off chunks of the loin, approx 3/8″ thick and serve.
Sides
This recipe was adapted from a Bobby Flay show. On the same show he made Grilled Smashed Potatoes with a vinaigrette. They complement this very well. My adaptation is here.
Grilled carrots also go very well with this.
