Barbecued pork loin | Pork recipes | Jamie Oliver recipes (2024)

FAQs

How do you roast pork in the BBQ Jamie Oliver? ›

Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour. Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over.

Pork loin requires more time to cook due to its size. If the fat cap has not been trimmed, allow time for it to render. Pork tenderloins benefit from quick cooking methods. Grill or broil it whole, or cut into slices of medallions.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

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This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

Pork loin is a very lean cut of meat so it should be cooked LOW and slow. Please do NOT cook your pork loin on high in the crock pot. Cook on LOW for 2-4 hours. In general, smaller pork loins (3 pounds) will take closer to 2 hours and larger pork loins (5 pounds) will take closer to 4 hours).

You can shred pork loin to make a massive batch of pulled pork great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners — with plenty of extras to freeze and reheat. This dish can be served by itself or "sloppy joe" style on hamburger buns.

Pork tenderloin may be the trimmest of them all, but the loin cuts, including pork chops and roasts, are the next leanest with 147 calories and a smidge over 5 grams of fat per 3-ounce serving.

Is pork loin healthy? ›

Nutritional Profile: Pork Tenderloin

Pork tenderloin, often overshadowed by its fattier counterparts, is surprisingly lean. It's a rich source of high-quality protein, essential vitamins such as B6, B12, thiamine, niacin, and minerals like selenium and zinc.

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture. Either way, use a meat thermometer to ensure the internal temperature reaches 145°F, then rest for 5-10 minutes before slicing.

Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F.

We recommend that you keep the BBQ LID OPEN while grilling a pork chop, but this is optional or personal preference. Grill pork chop on the barbecue for approximately 4 MINUTES A SIDE (8 minutes in total). Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Put the meat into a roasting pan if you haven't already, then put the meat into the BBQ if it's up to temperature. Roast for 30 minutes at 220°C (428°F) Reduce oven temperature to 160 °C (320°F) and continue to roast for 50 minutes per Kg (23 minutes per pound)

Roasting is a dry method of cooking, so you'll get the crispiest, most flavourful exterior by using a rack set on a shallow pan, and roasting uncovered. Searing creates the same effect: pan-sear the roast in a bit of olive oil in an ovenproof pan on the stovetop, and then pop the pan into the oven to finish cooking.