Pork


Pork Loin Roast
Mild in flavor, the Pork Loin Roast is taken from the most tender part of the pig.
Cooking Methods: Grill, Braise 

Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.

 
2. Place Pork Tenderloin at 45° across hottest part of grill grates, and grill for 6 min on 1 side, while rotating 90° every 3 min. Keep your meat moving to ensure that it cooks evenly.

 
3. Move pork to cooler part of grill, and flip pork over. Grill for 10 min, while rotating 90° every 2-3 min. Remove from grill when meat thermometer inserted into thickest part reads 145°F. 


4. Rest for at least 8 min.

*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.

Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.

 
2. Place Pork Tenderloin at 45° across hottest part of grill grates, and grill for 6 min on 1 side, while rotating 90° every 3 min. Keep your meat moving to ensure that it cooks evenly.

 
3. Move pork to cooler part of grill, and flip pork over. Grill for 10 min, while rotating 90° every 2-3 min. Remove from grill when meat thermometer inserted into thickest part reads 145°F. 


4. Rest for at least 8 min.

*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.

GET IT WITH BUTCHERBOX

You haven’t tried this cut until you’ve tried it from a heritage-breed pig. ButcherBox only sources pigs that get plentiful outdoor access and eat an all-vegetarian diet.

DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

Dry your meat completely and bring to ROOM TEMP before cooking.

Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.