Recipe Database
Chef and the Fatman Sicilian Grilled Pork Loin
Chef and the Fatman Sicilian Grilled Pork Loin
Serves: 6

1 boneless blade-end pork loin with 1/8-inch layer of fat still attached to
one side
Honey-Rosemary-Thyme Brine, recipe follows
2 Tbl olive oil
Freshly ground black pepper
Special equipment: 2 cups pecan wood chips, soaked in water for 2 hours;
soaked rosemary sprigs or sage leaves, optional
Brine Recipe
Honey-Rosemary-Thyme Brine:

2 cups chicken broth
1/2 cup kosher salt
1/4 cup clover honey
2 Tbl sugar
2 tsp. black peppercorns
8 large sprigs fresh rosemary (from chef Fred's garden)
3 sprigs of Thyme, leaves removed and minced
6 cloves garlic, smashed


Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container.
Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours.
Remove from the brine.
Rinse under cold water and pat dry with paper towels.
Let sit at room temperature for 1 hour before grilling.


Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired.
Put the cooking grate in place and open the grill lid vents halfway.
Let the grate heat for 5 minutes.
Use a grill brush to scrape the cooking grate clean.

Brush the entire loin with the olive oil and sprinkle with pepper.
Place the pork on the opposite side of the coals but close to the fire.
Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill.
Use a grill thermometer and make sure the heat inside the grill is at 400º F.

Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135º F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.

Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices.

FredNote: This would be good with a peach salsa, or any kind of fruit compote.

This fine recipe developed by Chef Fred Genovese and his trusty side-kick Linda Genovese with Mike Stock running the 3 Big Green Eggs. It was a wonderful show at Big Green Egg headquarters on Saturday Aug. 27. The technical side was being handled by Karen Jenkins, and the Microphone was being used very well by Fats = Kevin Jenkins. At this show we also had Michael Holst pointing cameras around and the staff of Big Green Egg testing our food and helping in the best spirit.