I love grilling on my Bull Gas Grill but I also love to cook recipes not traditionally cooked on a grill by using indirect heat. Using indirect heat lets me add versatility to my grilling repertoire and my dinner table. A favorite recipe of mine is a butter herb pork loin roast that is perfect as an every night dinner or for a special occasion.
This recipe is really simple and full of great flavors. It also can easily adjusted by adding spice or other flavors. Since a pork loin is larger I love chopping up the extra meat and making pork tacos the next day. When cooking it be sure to use a thermometer to monitor the temperature and keep it from overcooking. When cooking pork like this I normally aim for 145 degrees when I remove it from the Bull Grill.
Chef Anthony Pro Tip – Before cooking I like marinating the pork in a store bought mojo or marinade for 12-24 hours.
Chef Anthony Pro Tip – Sear using high heat on a Bull Side Burner using avocado oil for a little more depth of flavor.
Butter Herb Garlic Pork Loin
Ingredients
- 1 Stick Unsalted Butter softened
- 1 Tbsp Crushed Garlic
- 1 Tsp Onion Powder
- 1 Tbsp Herbs de Provence
- 1 Tbsp Sea Salt
- 1/4 Cup Red Wine Vinegar
- 1 Pork Loin
- Fresh Herbs
Instructions
- Mix together garlic, onion powder, herbs, and sea salt in a bowl. Add in a softened butter, vinegar, and mix together.
- Place pork loin on 2 large sheets of heavy-duty aluminum foil. Rub the butter mixture all over pork. Spread the remaining butter mixture on top of the pork.
- Tightly wrap the pork loin with foil and place it on a heavy-duty sheet tray.
- Place in Bull Grill preheated to 350 degrees using indirect heat. Turn outer burners to medium – medium-high and the center burners off.
- Cook pork to desired temperature. Remove from heat and rest for 10 minutes. Serve with pan juices. Garnish with fresh herbs.
