Prep Time
3h
Cooking Time
30-40m
Serves
6
Fuel
Universal
Ingredients
Method
01.
To make the marinade, combine the chopped garlic, roughly chopped rosemary and bay leaf, balsamic and oil. Score the fat of the pork loin with a sharp knife in a crisscross fashion, rub with the freshly grond black pepper. Pour over the marinade, cover and allow to stand for two –three hours in a roasting tray turning two or three times.
02.
Prepare your Barbeque for direct grilling at a medium high heat turning all of your gas burners on.
03.
Remove the pork from the marinade and place over the direct heat of a medium-high gas fire allowing the fat to caramelize and blacken slightly creating a grill marked pattern. Then turn and cook on the lean side and repeat.
04.
Remove the pork from the barbeque and transfer back to your roasting tray. Use the bones from the butcher to lift the meat off the tray if you don’t have the bones use two large onions cut in half. Turn off the central gas burners leaving only the outer two on medium high heat, creating an indirect cooking method.
05.
Place the roasting tray in between the two working burners, lower the hood and cook covered for 30-40 minutes.
06.
Ten minutes from the end of cooking open the butter beans and pour the contents into the roasting tray and stir.
07.
Place the remaining marinade in to a small pan and reduce by half, use this to based the pork in the last ten minutes of cooking, as you base the pork the juices will drip into the beans and flavour them.
08.
Once cooked the meat should be medium well with a touch off pink in the centre. Remove the whole tray and allow the meat to rest. Mash the beans slightly and season with salt and freshly ground black pepper.
09.
Carve the pork thinly and serve with the smashed beans and any leftover glaze.
