BBQ Pork Loin cooked in Cider with Vegetables by BBQ Explorers
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A delicious recipe for sweet and savoury pork loin slowly cooked outdoors on a bbq in cider with vegetables. Served alongside roast potatoes and fine green beans, it’s a delicious dinner for four.
BBQ Explorers love everything about cooking and the outdoors, and even cooking on the BBC!
35cm Stainless Steel Roasting Pan
BBQ with a lid and charcoal
1.5kg boneless and skinless pork loin
2 large onions
6 medium carrots
5 celery sticks
1 tbs light brown sugar
900ml dry cider
Fine green beans
- Light your charcoal and let the bbq temperature stabilise at around 160 Degrees C. Roughly chop the onions, carrot and celery and spread evenly across the roasting pan. Sprinkle the light brown sugar over the vegetables and place the pork loin on top. Finally, add the cider.
- You must not place the roasting pan over direct heat on the bbq. Cook the pork loin over indirect heat for approximately one hour and forty minutes. Check the internal temperature of the pork at the centre of its thickest part. It should be at least 65 Degrees C.
- Once cooked remove the pork loin from the heat and let it rest for twenty minutes before carving. Check the vegetable mix in the roasting pan, if it isn’t completely soft let it cook for further 20 minutes.
- Slice the pork and serve with the vegetable mix, roast potatoes, fine green beans and the pan sauce.