Some simple preparation in this barbecue plank roast pork recipe and your reward will be a white wine sauce to die for.
The sauce is really easy to do and the perfect time to prepare it is while your pork is resting.
Note:- Plank cooking starts off with a wooden plank that has been soaked in water, in addition you're trying to capture all the moisture that comes out of the meat and this means that your barbecue / oven is going to be humid. When roasting pork for crispy crackling it is essential that the oven is dry so don't choose this recipe if that's what your heart desires. If you are looking for crispy crackling then go for my spit roasted pork recipe.
This plank roast pork recipe calls for a boneless rolled pork loin and if you choose this joint then you don't need to get one with skin on (because it won't crisp) alternatively a loin roast with the bone in is just as good.
Serves:- 8 people
Preparation Time:- 15 minutes
Cooking Time:- 1 hour 20 minutes
Total Time:- 1 hour 35 minutes
For the sauce:-
Set your barbecue up for indirect cooking. If you're using a gas grill with a hood then use the outer burners and place your plank in the centre when you're ready to cook.
Put your cooking plank on to soak in a sink of water.
Mix up the salt and black pepper in a ramekin.
Take a thin bladed sharp knife and make relatively deep incisions in the pork and before retracting the knife, slide a peg of garlic down the side of the blade and into the pork. Continue making more incisions evenly around the pork until all the garlic pegs have been used up.
Now season the whole joint with a good sprinkle of salt and pepper.
Place the pork on a pre-heated plank and cook for 1 hr 20 minutes at 180°C or 350°F in your barbecue with the lid down taking care to catch all the juices from the hollow in the plank (or that drip off) in a tray.
Use a temperature probe to test the temperature of the meat and look for:-
When you reach the desired temperature take the plank roast pork off the heat and leaving it on the plank, allow it to rest for 15 minutes before carving which is just enough time to make the sauce.
Remove the drip tray from under the meat and pour the juices into a saucepan then add the white wine and cornflour mix. Pre mixing the cornflour in water isn't essential but adding it like this as a smooth paste ensures that you don't get lumps in your sauce.
Now bring to the boil stirring all the time. Taste the sauce and add the pinch of salt if you think necessary, likewise add a little more of the cornflour mix if you prefer a thicker sauce. Once the sauce has started to bubble and thicken you can take it off the heat and concentrate on carving the plank roast pork.
Prepare thick slices of pork and pour the hot sauce generously over the meat, serve immediately and don’t forget that there’s a bottle of wine that needs finishing!