I cooked up a pork tenderloin roast this evening using the S&G rub and using the process MH describes for beef roasts (there was nothing in specific on the website for doing a pork tenderloin roast other than the stuffed one).
I dry brined it for a few hours, then added the rub, set the oven (yes, indoors...it's -20°C right now) for 250F and put it in. I put a water pan on the lowest rack, and just put the roast on the middle rack position. When it got to about 135F I turned off the oven, turned on the broiler, got the roast up nice and close to the broiler and reverse seared it on all sides. The outside was a little crusty, but not overly - very tasty. The inside might have cooked a little too much as it was just on the verge of being dry. It wasn't exactly juicy, but it wasn't really dry either. Thermometer showed 145 when I finished though so it was close. We only really had the end pieces though and didn't dig in to the very middle. Maybe that'll be a little more tender and juicy. It did have a very uniform colour bumper to bumper though. Next time I'll try the reverse sear when the roast is between 125 and 130. Maybe that'll help.
Anyway, I told my mother this story/process and she thought she might give it a try. Then she asked about the gravy (Dad tends to like the gloppy gravy, particularly for the potatoes. He's not about to change his mind any time soon either). I told her I didn't make a gravy for it. At which point I thought maybe I could/should have so I checked the website for a gravy recipe for a pork loin roast, but couldn't really find anything. Then I googled it, and the ones I looked at require you to put the roast in the water/gravy pan, but searing it in a frying pan first.
So, my question - do any of you make a gravy for a pork loin roast? If so, how do you make it? I thought I could do something like the smoked turkey and have some ingredients in the water pan. I had some fat I trimmed from the roast. I could have thrown that in with some more S&G rub, some onions, carrots, celery, apple juice... and water of course.....that's about where I run out of ideas....
I dry brined it for a few hours, then added the rub, set the oven (yes, indoors...it's -20°C right now) for 250F and put it in. I put a water pan on the lowest rack, and just put the roast on the middle rack position. When it got to about 135F I turned off the oven, turned on the broiler, got the roast up nice and close to the broiler and reverse seared it on all sides. The outside was a little crusty, but not overly - very tasty. The inside might have cooked a little too much as it was just on the verge of being dry. It wasn't exactly juicy, but it wasn't really dry either. Thermometer showed 145 when I finished though so it was close. We only really had the end pieces though and didn't dig in to the very middle. Maybe that'll be a little more tender and juicy. It did have a very uniform colour bumper to bumper though. Next time I'll try the reverse sear when the roast is between 125 and 130. Maybe that'll help.
Anyway, I told my mother this story/process and she thought she might give it a try. Then she asked about the gravy (Dad tends to like the gloppy gravy, particularly for the potatoes. He's not about to change his mind any time soon either). I told her I didn't make a gravy for it. At which point I thought maybe I could/should have so I checked the website for a gravy recipe for a pork loin roast, but couldn't really find anything. Then I googled it, and the ones I looked at require you to put the roast in the water/gravy pan, but searing it in a frying pan first.
So, my question - do any of you make a gravy for a pork loin roast? If so, how do you make it? I thought I could do something like the smoked turkey and have some ingredients in the water pan. I had some fat I trimmed from the roast. I could have thrown that in with some more S&G rub, some onions, carrots, celery, apple juice... and water of course.....that's about where I run out of ideas....
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