Terry Pomerantz gives you 2 recipes for roast pork on the barbecue. He also tells you which wines are best for pairing, with the roast pork on a spit, or the stewed roast pork on the barbecue.
Choosing your roast pork
Terry Pomerantz prefers the pork loin for his roast pork on a spit, cooked on the barbecue. The pork loin is a meat that is both fat and lean, very tender and tasty, perfect for cooking on a spit on the barbecue.
Should you choose the stewed roast pork on the barbecue, Terry recommends pork tenderloin, a more tender and moist meat.
How to prep and cook your roast pork on a spit on the BBQ
- The marinade
Terry Pomerantz’s recipe comes with a marinade that really brings out the flavours of your roast pork on a spit for the BBQ.
- Ingredients (serves 6)
- 2 kg of pork loin
- 4 minced garlic cloves
- Juice from 2 lemons
- 4 tbsp. of soy sauce
- 1 tbsp. of honey
- 1 tsp. of paprika
- 2 tbsp. of olive oil
- 2 sprigs of fresh thyme
- 1 tsbp. of crushed pepper
- Salt, to taste
- Cooking the roast pork on the BBQ
- Dip the roast pork in a large pot of boiling salted water.
- Cook for 30 min on slow boil.
- Remove/drain, and set aside to cool.
- In a bowl, mix the olive oil, garlic, lemon juice, soy sauce, honey, paprika, salt and pepper.
- Dip the pork roast in the marinade. Cover evenly. Cover the bowl with plastic wrap.
- Marinade for at least 2 hours. Terry Pomerantz prefers marinating meats for at least 24 hours prior to cooking.
- Cooking on a spit, on the barbecue
For the perfect pork roast on a spit, on the barbecue
- Remove and drain the pork roast.
- Set the rest of the marinade aside.
- Put pork on spit.
- Prepare the barbecue and close the lid.
- Wait until the barbecue temperature reaches 180o C (350o F).
- Add the roast pork on a spit and cook for about thirty minutes or until a thermometer indicates 63o C (145o F).
- Baste the pork regularly with the leftover marinade.
- Once it is cooked, let it stand for 15 minutes before slicing and serving.
Preparing and cooking stewed pork on the BBQ
- 2 lb of pork tenderloin
- 2 tbsp. butter
- 2 onions
- 1 cup water
- 1 cup white wine
- ½ cup of 35% cooking cream
- 1 can of mushroom soup
- 1 cup of fresh mushroom
- Preparing and cooking your stewed roast pork on the barbecue
- Bring barbecue temperature to 180o F (350o F)
- Place a cast iron cooking pot on the grill or directly on the charcoal
- Melt the butter
- Roast the onion
- Sear the pork
- Pour in the water and white wine
- Add the mushroom soup and the cooking cream
- Whisk the liquids gently to avoid lumps
- Cooking time for the stewed roast pork on the BBQ: simmer for 35 minutes.
- 5 minutes before the end, add the fresh mushrooms.
- Sauce for the stewed pork on the barbecue
- At the end of the cooking time for your stewed pork on the barbecue, take it out of the cooking pot
- Wrap the roast pork in aluminum paper and set it aside
- During this time, add a tablespoon of corn starch to the liquids and reduce.
Which veggies to serve as a side dish with your BBQ roast pork?
As a side dish for barbecued roast pork, Terry Pomerantz suggests Quebec potatoes with thyme and spinach with sesame oil. As an appetizer, you can serve a caprese salad, combining fresh local tomatoes and mozzarella cheese.
What are the best wines to serve with BBQ roast pork on the spit or in the cooking pot?
For roast pork on the spit on the barbecue, Terry Pomerantz suggests a cabernet franc red wine. A Chinon for the vallée de la Loire, or an Argentine red like the Mendoza, or an Ontario Canadian red like the Vineland Estate Cabernet Franc, or a fruity American Merlot or Zinfandel, are all great choices for pairing!