If you’ve got a grill! One of the best investments I have ever made in my kitchen is my baby Weber – or the Weber BabyQ 100. Don’t let the adorably cute name fool you! She is one lean, mean, propane-burning machine! For those considering investing in a bbq for a small space, I highly recommend the Weber model! I had done an extensive search last year, and I can confidently say that I made the right choice.
I present to you – grilled pork loin!
Mmmm. Oh yeah.
Take one pork loin (ribs optional) – take a paring knife and trim the fat. Also, while you’ve got the knife in your hand, pierce the loin liberally. Create a wet rub and lather liberally, remember to jam the rub into those knife crevasses as well!
My mix that day: grapeseed oil, 3 cloves of crushed garlic, zest of 1 orange, 1 shallot finely chopped, dried thyme and salt and pepper.
My theory with grilling larger pieces of meat is to let it cook – let it sit on the grill on one side for about 10 min and then turn. Let the fat and meat sear and release – it will happen! Don’t agitate the meat too much or it will become rubbery and dried out. Turning it evenly will ensure consistent cooking as well – remember to let the meat rest for the juices to resettle!
Pair with a crisp summer (or spring) coleslaw and a slice of reheated lasagne.
BA in Vancouver 
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