It happened tonight - and wouldn't you know, no photos were taken until we were cleaning up. So what you see here is the aftermath. And trust me, great a great salad or sandwich will follow tomorrow.
|Better late than never - Chipotle Pig|
with Cilantro Rice leftovers...
In case you don't know, we live in the land of the pig. Pork is a big deal in these parts. And luck for us, there are some pretty healthy ways to serve up a nice lean pork roast.
Just such a thing happened tonight. But first, let's rewind to lunch time....
I worked from home today, which often means spending the entire day at "my duty station," as a colleague of mine used to say. Today, I had to take a break. So at lunch time, while I was making a salad, I was also throwing together a marinade for a pork sirloin roast I bought earlier this week.
Pretty easy stuff, just stash a 1.5 pound pork roast in a big zip lock bag along with herbs, spices, a bit of oil and an acid. In this case:
- 1 1/2 TBS smoked paprika
- 1 1/2 chipoltle chile powder
- 1 TBS garlic powder,
- A big fat pinch of Kosher salt
- About a 1/4 cup olive oil
- About 1/4 cup apple cider vinegar
Then into the fridge and back to work.
Fast forward to dinner time.....
As the evening wound down, Steve fired up a screaming hot grill. I dried off the marinade from the roast, seasoned it up with salt and pepper, drizzled senor pig with olive oil and out to the deck we went.
Time to Grill:
- First Steve seared all four sides of the roast two times each
- Then he turned off the burners in the center of the grill, and turned the outer ones down to medium
- He centered the roast in the center of the grill, over the "off" burners
- And he cooked until "done" - 15 minutes on each side (probably about 30 minutes total) and when the instant read thermometer read 130 degrees F.
- Then into the house, tented loosely with foil. And it rested for a good 20 minutes. Yes, rare pig police, it continued to cook as it rested and was a perfect medium done, juicy and oh so good.
We served it all up with sliced heirloom tomatoes from Funny Girl Farm.
And yes, it was definitely blog worthy.
(Roast = 3ppv for 3 oz and cilantro rice = 4ppv for 1/2 cup. Sliced Tomato = 0)