SaltyCajun.com - Pork Loin - Accordion Roast

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Pork Loin - Accordion Roast - Poboy

I had a whole pork loin I had to cook yesterday afternoon that I intended to smoke but was running short after running errands. I decided to just cook about half of it and do something to shorten the cooking time. I sliced it up making incomplete cuts through it making it look sort of accordion like. Sort of like a Hasselback potato. I rubbed it down with honey and seasoned it pretty good with with my Wild Citrus rub. Having the Keg heated up about 370 degrees I put it top side down first to get a good sear on it. Satisfied with how that looked I added a second grate with an aluminum pan as a diffuser to keep it from burning and drying out. Let that roast until it reached an internal temp of 140 and glazed it with a roasted pineapple habanero sauce.
Removed it shortly after and let it rest before completing the slices.

My intention was to have poor boys for dinner so I had picked up a loaf of Leidenheimer's bread on the way home. I layered mine with pork slices, lettuce, tomato and mayo. Nothing else needed it was pretty darn good if I may say so!

Sliced, honey rubbed and seasoned.

http://i1183.photobucket.com/albums/...s/DSC09302.jpg

Right before coming off the grill.

http://i1183.photobucket.com/albums/...s/DSC09308.jpg

My meager sandwich

http://i1183.photobucket.com/albums/...s/DSC09316.jpg

DUDE! that looks amazing

I don't think mine would even make it to the bread lol.

Looks good.

Dang Nate. I'm not worthy enough to wash your dishes! lol.....One of these years we need to have a Saltycajun get together with you as the chef. I'd be willing to bet if we passed the hat for the chance to taste what you post, plenty of people would pitch in!

Quote:

Originally Posted by Matt G (Post 796421)

Cool idea but I wouldn't want to be the only cook.
I have organized a get together the past two years for forum members and Broil King Keg owners and we had a great time. Of course since we are scattered throughout the U.S. and Canada(actually more around the world but obviously not everyone could attend). I picked north Alabama as the site and we made a four day weekend of it. Even got a lot of stuff donated as prizes for attendees. Maybe it's something we can discuss doing here in Louisiana. Make it sort of a pot luck thing where everyone brings their best dish.

Oh, and I couldn't take money as you suggest.

If this happens in Louisiana or east Texas count me and two ribeye primals in. Should break down to around 24 steaks. I don't mind cooking or assisting. Would be neat to learn a thing or two from Signate.