Pile all of your coals to one side of your grill. This will be for a beginning direct sear.
Have one grill grate positioned in the lowest setting of the divide and conquer system so the grate is closest to the fire. On the other side, install a deflector shield, above it, place the grill grate in the highest section of the divide and conquer system.
Using a sharp knife, score the fat cap of your 8 bone French Cut Pork Loin
Blister Sear all sides then “Dry baste” with another layer of seasoning.
Transfer seared and seasoned pork loin to the indirect side, close the dome and shut both the draft door and knotrol tower, depriving the grill of oxygen. Note: before opening the grill, open both the draft door and kontrol tower fully, allow to breath for 1 minute and burp the grill when opening as to avoid a back draft.
Allow the residual heat of the grill to roast the pork loin. The grill will settle out around 350°F, roast for 45 minutes.
This should get you close to an internal temperature of 130°F.
Continue to roast for another 20 minutes until you reach an internal temp of 140°F and allow to rest.
While the roast is finishing, make the Cranberry Reduction Glaze. In a small sauce pot or cast-iron skillet, combine all except the butter. Bring to a boil then simmer until the liquid is reduced by 3/4. Mount in the butter and gently reduce for another minute.
- 1 Cranberry Cider (Flat Rock Cider Co.)
- 1/2 cup Balsamic Vinegar
- 3/4 cup Agave Nectar or Honey
- 2 Garlic Cloves (large rough chop)
- 1 teaspoon Thyme (fresh leaves)
- 2 tablespoons Butter (unsalted)
Slice the pork into single or double chops.
Dip the chops into the glaze and sear 1 last time to set the glaze.
Transfer to your presentation plate and garnish with chopped parsley. Enjoy!