This week has definitely been one for the record books.
Thank you, thank you for all of your amazing support ofโand eyeballs onโthe launch of the Summer 2012 issue of FoodieCrush magazine. Your comments through the blog, on Twitter and Facebook reinforce my belief that there IS an audience that loves food bloggers, their recipes and photography and you too want to know more about these talents beyond their blogs.
Please donโt stop learning about these bloggers after you click close on the magazine. Visit their blogs and let them know youโre there with a simple comment, a wave or a shout and let them know you like them and their work.
One of the articles I was most excited to share is the Boys of Summer feature, featuring some of the best boy bloggers on the web aka Verses From My Kitchen, The Sophisticated Gourmet, SippitySup, Closet Cooking, A Thought for Food and Eat the Love, to give them some man-love-food props and strut their boy food stuff. I keep thinking they would make an amazing boy band, I’d be a groupie for sure.
There are so many amazing food bloggers on the www. I swear I have enough content to publish a new issue every week. Hey, that might be something to aspire to right?
So getting another issue of FoodieCrush out the door. Whew. That was a big deal.
And another big deal happened for me too, something some of you may have seen a mention of on Twitter or Facebook.
I kinda quit my job.
Like my job working for someone else. Like Iโm now my own boss and I couldnโt be more thrilled or invigorated and I have all of you to thank for it.
But weโll chat more about that next week, after Iโve had a celebratory glass or 27 of wine, vacuumed up the neglected 5โ of dog hair from my office and soaked up some sun at the pool with my Smudge.
Today Iโm off to the Evo Conference and a weekend at Canyons Resort in Park City. I am so looking forward to spending time with some great foodie bloggersโand looking forward to meeting moreโtaking photo classes from Diane and Todd of White On Rice and Jaden of Steamy Kitchen and taking pics on my iPhone of the food I’m eating, the bloggers I’m stalking and the random awesome shoes I’m coveting.
Iโll be sharing via Instagram and Twitter and will be your roving virtual evo attendee if youโd like to follow me there. Or check out the hastag #evoconf on Twitter to see what others are tweeting and eating.
But until then, letโs talk about pork.
Pork, pork, pork.
Pork is probably the animal protein that most often makes it onto my plate, yes even more than chicken but definitely not more than shrimp. But then shrimp arenโt animals so I think weโre okay.
But pork has a bit of a problem. It tends to get dry, and if you cook it too long its turns the corner from decadent to dehydrated faster than a dog escaping through an open front door. Oh wait, thatโs just my blasphemous pups.
But I found the secret. Brining.
An overnight stay in a food storage bag filled with salty, spiced up water makes pork more juicy than the details of Katie and Tomโs divorce settlement.
And if you didnโt know, the USDA has dropped the internal temperature for safe eating to 145 degrees internal. Looks like everyone was thinking it was getting a little dry.
The Balsamic Rosemary Chile Glaze adds a touch of sweetness and a hit of spice, the perfect topper for the loin. Watch the glaze carefully during the initial boil, balsamic vinegar in the reduction phase can burn quickly if it’s feeling abandoned.
Grilled Pork Loin Roast with Balsamic and Raspberry Chili Glaze
PrintIngredients
Pork Loin Roast
- 4-5 pound pork loin roast , (sometimes called pork sirloin roast. (This is a bigger cut than the tenderloin.) * Do not cut fat cap off of the roast. The fat cap gives the roast juice and flavor.)
- 6 cups water
- ยฝ cup salt
- ยฝ cup brown sugar
- 1 bay leaf
- 8 garlic cloves , smashed
- 1 tablespoon whole black peppercorns
- ยฝ teaspoon chili flakes
- 6-8 sprigs Italian parsley
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 1 tablespoon olive oil
- freshly ground pepper
Balsamic and Raspberry Chili Glaze
- makes 1 cup
- 2 cups balsamic vinegar
- 4 tablespoons brown sugar
- ยฝ cup orange juice
- 2 sprigs rosemary
- 1 teaspoon chili paste
- โ cup raspberries
- ยฝ cup butter (1 stick)
Instructions
- Set pork loin aside. In a large bowl or 6 quart measuring cup combine remaining ingredients and stir to combine. (I donโt boil the ingredients as suggested by Grilling Companion and it still comes out delicious.)
- Add pork loin and brine to a large Ziplock freezer bag and seal. Place bag in a large mixing bowl to catch any overflow if freezer bag opens or leaks during refrigeration period. Refrigerate for at least 12 to 24 hours.
- Prepare grill to high heat. Remove pork from refrigerator for about an hour and bring to room temperature. Remove pork from brine, but do not discard garlic, rosemary or parsely sprigs. Pat pork roast with paper towels to remove excess moisture.
- With a sharp knife make ยฝโ deep incisions in the pork about every 2 inches. Stuff garlic pieces and herbs into incisions on both sides of roast. Rub roast with olive oil and ground pepper.
- Sear pork on grill, 2-3 minutes on all sides until browned with grill marks. If using a gas grill, turn one side of grill to low bringing the internal temperature of the grill to about 300 degrees. Move roast to the non-heat side, with fat cap side of pork on top. Close lid and cook for 45 minutes to an hour or until internal temperature of roast is 145 degrees. Turn roast every 20 minutes or so to ensure even browning.
- During last half hour of cooking, start Balsamic and Raspberry Chili Glaze (directions below.)
- Remove roast from grill, cover with tin foil and allow to rest for 10 minutes. Slice in thin slices, top with glaze and savor the juiciness.
For the Glaze
- In a saucepan bring balsamic vinegar, brown sugar, orange juice, rosemary and chili paste to a low boil, reduce temperature and simmer for 20-30 minutes until sauce thickens (you can tell if its thick enough if glaze covers back of a spoon) and reduces by half. Add raspberries and cook for another 5-10 minutes until raspberries become soft and break down when mashed with a spoon.
- Add butter and stir to thicken. Remove from heat and serve over slices of pork.
Notes
Nutrition
Have a great weekend everyone. Please take a minute to gaze through the summer issue of FoodieCrush mag and check out all the awesome bloggers. If you like it, please share with your friends on Facebook, Twitter or good old fashioned word of mouth. Next week is a brand new life for me and you will be my #1 focus. Can’t wait to share more blog love with you then.
Here’s to the www that brings us all toghether.
XOXOX H
Related Posts
5 Tips for Juicy Roast Chicken
Family Food Flashback and Some Der Wienerschnitzel
One Pot Recipes for Sloppy Joes
Thanks for reading and please keep in touch.ย Subscribe to Foodie Crushย and follow me on ย Twitter,ย Facebookย andย Pinterestย and check out ย Foodie Crush magazineย and ย Cookie Cravingsย cookbook.
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Wendy@chezchloe
I’m all over it. Going to find a nice organic roast and brine it up. I love the glaze. At first I thought it was pomegranate… which I think would be great too. But we are loaded with raspberries from our neighbor so I was happy it was that.
I’ve alway lived on the edge eating rosรฉ pork :-)
Delishhh
I am sooo jealous you quit your job! Good for you! I am assuming you are doing this blog full time? Awesome!
Rachel - A Southern Fairytale
I knew when I met you that I liked you and that you were someone special, but damn girl :-)
Heidi (said in the deepest southern drawl) You’re amazing girl.
Congratulations!! (with 1000 exclamation points)
Here’s to Gondola rides, Rustic Tarts, Park City, EVO and laughter about accents. I’m so glad we met and I can’t wait to see what the future brings.
Cheers, lady :-)
Annalise
I don’t know how you do it, make me instantly crave everything you put on this site. Your pictures are just outstanding! I’m so excited to see what the future holds for you!
carrian
Oh friend, This looks fantastic, and beautiful. What a blessing to have such a talented person in my life. Pinning it!!!