The Last BBQ of 2014...Four Pepper Roast Pork
THE LAST BBQ OF 2014 … FOUR PEPPER ROAST PORK
In honor of the last few days of fall, I would like to celebrate with a BBQ recipe that is an incredible hit every time, without a doubt. This recipe is so juicy and moist and can be served with a side dish of your choice. For us, it’s the last BBQ of the year and we’re going to make it good. I like to serve it with Red Roasted Peppers or Fettuccini Alfredo either way it’s delicious. The recipe is done in 3 distinct steps that are easy to do.
1 Pork Tender Loin
1 pk. of sliced Bacon
1 tsp. Black pepper
1 tsp. White pepper
1 tsp. Red pepper
1 tsp. Green pepper
1 tsp. Paprika
1 Clove of Garlic minced finely
¼ tsp. Salt
Order Of Operation
Preparing the pork: place the round tender loin on a flat surface and slowly carve the pork roast into a flat piece, about 1/2 inch thick. Don’t forget you’ll be rolling it back like a roast when you’re through. Sprinkle all the ingredients evenly over the surface, mince the garlic and distribute evenly over the roast. Time to roll it back as it was originally.
Now the fun part, you’ll be doing a basket weave, only done out of bacon slices. Choose good quality bacon, the thicker kind. Once the weave completed, place the roast on the weave and roll, tie it with twine and it’s ready to BBQ.
Your charcoal should be ready before putting the roast on the grill, once ready place the roast on the BBQ grill and close the cover. There will be a lot of smoke and that’s normal. Must roast the pork on all sides, keep the cover closed, open only to turn the pork then close again. The time will vary, depending on the size of the roast, keeping a close look at the roast will let you know it’s ready and don’t be surprised it will shrink in size.
Once completely cooked, remove from the grill and let the meat rest for 20 minutes. Before cutting into slices, cut the twine now you’re ready to cut into pinwheels, serve with vegetables, a side dish of pasta, or rice.
Image Credit » Isabella Di Fronzo