Boneless Pork Loin Roast

In these economic times there are many ways to help cut the cost of meat. Next time you visit your favorite grocery store, Sam's Club, or Costco check out the price difference between a whole Pork Loin which average about 10 lbs, Center Cut Pork Chops, and small Pork Loin Roasts. Bottom line is that you can save upwards of $2 per pound if you carve your own meat.

Take a nice whole Pork Loin and carve it down to 2 or 3 two pound or larger pork loin roasts from the ends and reserve the center of the Loin for your Pork Chops. Carve the chops to your desired thickness. Vacuum seal and freeze the excess roast(s) and chops for future use.

Season the Pork Loin with Extra Virgin Olive Oil and your favorite Pork Seasoning. I find the Jans Dry Rub is wonderful with Pork and Poultry. Wrap the Loin in plastic and refrigerate overnight.

Infrared Baked Potatoes in the SRG are a wonderful. Scrub and dry baking potatoes and rub them with EVOO before seasoning with Salt/Pepper or Fagundes Seasoning. Bake the potatoes for approximately 1½ hours until the internal temperature reaches 210ºF.

Preheat the Green Mountain Grill Davy Crockett to 350ºF using Pacific Pellet Northwest Apple Gourmet BBQ pellets. Apple and/or Hickory wood pellets are great flavors to use with Pork.

Pork acts like a sponge when exposed to smoke but a lean cut of Pork like the loin needs to be cooked at higher temperatures. Cook the pork in the 350ºF wood pellet smoker-grill until the internal temperature reaches 145º-150ºF. With the new USDA guidelines, you no longer need to take the Pork Loin to 160ºF like we all grew up doing.

The Money $Shot$ ... cooked at the higher temperature and pulled at 145º-150ºF your Pork Loin will be tender and moist. This 2 lb Boneless Pork Loin took about 1½ hours plus a 20 minute rest under a foil tent. Remember to always cook to an internal temperature and not rely on times in recipes. Use those times for planning purposes.