Way better than blade steaks

by zydecopaws on August 8, 2012

Some days you just get it right. Tonight was one of those days, and on the grill was a maple-glazed pork loin roast. And twice baked potatoes. Circle the wagons…

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The pork loin was the end cut of one of those monster pork loins you get at the warehouse stores. Most of this one had already been used as pork chops, so it was time to cook one as a roast. It was sprinkled with Simply Marvelous Season All, put on the BS Keg (indirect, at about 325°F), and left to cook while the maple glaze was prepared. This one warrants recording the recipe.

Maple Glaze for Pork

  • 1/4 cup balsamic vinegar
  • 1 tbs. dijon mustard
  • 1 tbs. worcestershire sauce
  • 1 cup maple syrup
  • 1/4 cup Jack Daniels (optional)

Mix all ingredients thoroughly. Heat on low until simmering. Spoon over pork while cooking and at table.

Tonight I used a new toy to heat the glaze on the grill. I scored a small cast iron melting pot while out and about and put it to use heating the glaze on the BS Keg. Worked well, although I eventually had to take it off so that the glaze wouldn’t boil away. Once the glaze was warm, it was spooned over the pork about every 10-15 minutes during the cook. Here’s a close up of the roast right before being removed from the grill to rest.

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We served the pork and taters up with a cucumber-tomato salad (with red onions and feta cheese) that Younger Daughter finished off when I wasn’t looking. I assume that means it was acceptable.

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If you are wondering what happened to the potato skins, they weren’t very photogenic so the plate was redressed with naked twice-baked taters. And no, the skins won’t be wasted; they’ll get turned into a snack tomorrow. As for the meal, it was one of the best we’ve had in a long time, and certainly beat the heck out of those blade steaks

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