This is my first attempt at a pork loin in the dutch oven.
Red bell pepper
Onion
Carrots
Celery
Pre cooked bacon
1 pork loin
Dijon mustard
Chili powder
Salt
Pepper
Garlic
*Special ingredient - 1 Negro Medello (or any dark beer)
INSTRUCTIONS
While coals are heating up, heat up a cast iron skillet on "high" either on stove top or on a grill. Coat bottom of pan with olive oil just enough to provide a searing crisp to the loin. Place the loin in the cast iron skillet and sear all sides until golden brown. With all the cut veggies in the bottom of the dutch oven, place the seared pork loin on top then cover with precooked bacon. Next pour 1 bottle of dark beer in the dutch and place covered dutch oven on the coals (9). Next cover lid with lit coals and let cook for 45 minutes before checking internal temp of pork loin. Internal temp should be between 145 degrees and 160 degrees depending on preference.
LEARNING CURVE
I tried closing the lid on my aussie grill with the dutch oven in it hoping to trap the heat while leaving the vents open. This only extinguished the coals as they needed more air flow. From now on I will leave it open.
OVERALL RATING (family consensus) (8)
