Since I’m currently with out a grill, I intend to throw it in the oven. I’m going to throw a couple of bricks in there (covered in foil with the holes poked out) and throw the pork loin on top of the heated bricks.
The last five minutes, I’ll give it a sear under the broiler.
My logic being, the bricks will elevate the loin so it doesn’t boil in it’s own juices and fall apart. Also, the bricks will retain the heat and give it a nice even cook.
Have I lost my mind? Is this a worth while experiment? I don’t know. What do you guys think? Are the bricks complete unnecessary?
Why don’t you just cook it on a rack and place a pan under it to catch any juices? Loin doesn’t really fall apart anyway (unless maybe it’s really overcooked and stewed.)
I’ve cooked with a brick before, but that’s with chicken and using it as a weight to flatten it. What you propose should work, but seems totally unnecessary to me.
I thought of that, but I’m not particularly fond of my cheap-o broiler. I’ll be turning the loin a couple of times during the cooking process so I figured the bricks would help retain the heat. [shrugs, I don’t know.]
You don’t need to broil it. Just cook it normally on a rack. The way I typically do pork loin is either sear it first and bring it slowly up to about 140-145 in a 300F oven, or start with a 300F oven, bring it up to about 110-115 and finish by searing in a hot pan or very hot oven.