How to cook Pork Loin Roast on Cinder Grill

Pork loin roast cooked on cinder grill indoor precision grill

Pork Loin Roast (bone in or bone out)

Pork loin roasts can be challenging to cook well, especially when stuffed. The edge to edge temperature control of the Cinder Grill ensures perfection even with these larger roasts

Serves 4-6

INGREDIENTS:

2.5 - 3 pound Pork loin, bone in or boneless
½ pound Fresh Chorizo
Salt and Pepper to season

METHOD:

Rinse your pork loin and pat dry
Gently cut into the pork loin ⅔ of the way to open it up into an even surface (butterfly)
Cover the pork with plastic wrap and, using a meat tenderizer, gently pound to an even thickness
Cover ⅔ of the pork with chorizo and roll it up so that the skin is on the outside
Tie your roast every 1 ½ inches to insure that it holds together
Place the roast on the Cinder plates and close the lid
Set your cinder to 155°F (approximately 4.5 hours)
Once your roast is cooked, remove from the cinder and clean the griddle plates with a damp towel
Raise the temperature of the Cinder to sear and place the roast back on for 3 minutes
Lift the lid of the Cinder and rotate the roast to sear the other parts that may not be golden brown and continue to sear for 3 minutes
Remove roast from your Cinder and allow to rest for 10 minutes covered lightly with aluminum foil
Slice and serve along with your favorite chimichurri or salsa verde