Nov 03 2013
For Sunday’s supper I asked the wife if she wanted chicken
or pork, she said pork. I had in mind to do a pork shoulder roast with veggies,
potatoes, carrots, and celery. I couldn’t find a shoulder roast small enough so
settled for a pork loin sirloin roast, bought some baby gold potatoes and some
Brussels sprouts for me. I knew I had carrots and celery.
I got the roast in brine for 2 a half hours; seasoned, tied
and in the fridge for one hour. My
seasoning was just salt, pepper and garlic flakes. I browned it on my Weber
Q100 3 or 4 min. per side then went on a tray over some sliced onions and in my
Traeger at 350 deg. grill level.
I had my veggies cleaned and just one carrot but I had some
parsnips so used them for me and the wife could have the carrot. I drizzled
olive oil over the veggies and placed around the roast and added salt and
pepper.
It took about one and a half hours to get to an IT of 158
deg. I stirred the veggies near the end. I tented the roast and veggies while I
put 3 pretzel bread sticks on the smoker to heat up.
It tasted pretty good, I had my potatoes, Brussels sprouts,
parsnips and celery with mine and the wife had potatoes and carrots with hers. The
Brussels sprouts and parsnips could have been a little more done, next time I
would nuke the veggies some and then on for 45 minutes to brown up.
The pork sirloin is not my favorite pork cut, next time I
will get a shoulder roast and cut it if it’s too large.
The sirloin roast is mostly white meat and has a little dark
meat attached; it comes from near the hind leg. I figure if I want white meat I
may as well do a loin. With a good brine a pork loin can come out tender and
juicy.
Roast and Veggies on the smoker
Pretzel bread sticks
Ready to serve
My Plate
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